Slow-Cooked Mushroom Soup
3 hour cooking
Serving Size / Yield
- 1/4 cup butter
- 1 cup chopped shiitake mushrooms
- 1 cup chopped portobello mushrooms
- 2 shallots, chopped
- 2 tablespoons all-purpose flour
- 1 can chicken broth, 14.5 oz
- 1 cup half-and-half
- salt and pepper to taste
Put all the ingredients in a slow cooker and blend well.
Cook on high for 3 hours or until mushrooms are tender.
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