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Ingredients:
- 12 to 16 ounces sliced mushrooms, or 3 cans (4 ounces each), drained
- 1 tablespoon butter
- 3 cups chicken broth
- 2 tablespoons onion, chopped
- salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- 1 cup half and half or whole milk
Preparation:
In skillet, sauté the sliced mushrooms in butter; place in slow cooker. Add
chicken broth, onion, salt, and pepper; stir well. Cover and cook on LOW for 5 to 7 hours (on HIGH for 2 1/2 to 3 hours). About
30 minutes before serving, turn to HIGH. Mix flour and sour
cream; add to slow cooker with half and halfor milk. Cook until slightly
thickened.
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