Cream of Mushroom Soup

Canned mushrooms are browned in a skillet and cooked with onion and chicken bouillon in the crock pot. Light cream is added plus sour cream with flour to thicken slightly.

Ingredients:

• 4, 7 oz cans mushrooms, drained
• 2 tablespoon butter
• 6 cups water
• 6 tablespoons Knorr chicken boullion granules
• 1/4 cup onion, chopped
• Pepper, to taste
• 1/4 cup flour
• 2 cups sour cream
• 1 cup half and half

Directions:

In skillet, saute sliced mushrooms in butter; place in crock-pot. Add water, chicken bouillon granules, onion, and pepper; stir well. Cover and cook on low setting for 5 to 6 hours (on high setting for 2 1/2 to 3 hours). About 30 minutes before serving, turn to high setting. Mix flour and sour cream; add to crock pot with half and half cream. Cook until slightly thickened. If sour cream/flour mixture still has not dissolved, ladle it off the top, add some of the liquid, and liquefy with immersion wand/blender.

Number of Servings: 6