Slow Cooker Mushroom Soup

Slow cooker mushroom soup. Hearty, hearty mushroom soup made in the slow cooker! This is the perfect weeknight meal to keep your family healthy.

Health Benefits of Making an Easy CrockPot Mushroom Soup Recipe

Making a soup in the slow cooker is a great way to make your weeknight dinners easier and healthier. This crock-pot mushroom soup recipe is easy to make and full of flavor.

This recipe is perfect for the chilly winter evenings or when you want something warm and comforting on a cold day. It’s also a great side dish for any kind of meal, especially chicken recipes.

How to Make Delicious Crockpot Mushroom Soup

This is a delicious and easy recipe that you can make in the crockpot. By using the crockpot, you can have this soup ready to eat in a short time.

Crock Pot Mushroom Soup Ingredients:

– 2 tablespoons plus 3 cups (750 ml) nonfat chicken broth, divided

– 6 cups sliced fresh mushrooms

– 2 tablespoons chopped yellow onion

– freshly ground black pepper to taste

– 1 cup (250 ml) nonfat sour cream

– 1 cup (250 ml) nonfat half-and-half

Crock Pot Mushroom Soup Recipe:

-Spray the skillet with nonstick cooking spray

-Add 2 tablespoons of chicken broth to the skillet and heat over a medium-high flame. Add mushrooms and cook them until softened.

-Grease the inside of your slow cooker with cooking spray. Add mushrooms to the slow cooker and cover them with chicken broth. Add onion, season it with black pepper, and mix everything together.

-Cover and cook on a low-heat setting for 8-10 hours.

-Combine flour and sour cream in a mixing bowl. When they’re combined, add to your crockpot. Add the half-and-half and mix gently until the mixture is thickened.

-Place the slow cooker on its warming setting and then open the lid. Stir the soup thoroughly before serving, using a wire whisk or immersion blender to evenly blend all ingredients. Ladle into bowls and top with croutons. Serve immediately.

Slow Cooker Mushroom Soup

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Ingredients

• 2 tablespoons plus 3 cups (750 ml) nonfat chicken broth, divided
• 6 cups sliced fresh mushrooms
• 2 tablespoons chopped onion
• freshly ground black pepper to taste
• 2 tablespoons all-purpose flour
• 1 cup (250 ml) nonfat sour cream
• 1 cup (250 ml) nonfat half-and-half

Method