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Cream of Mushroom Soup

Source of Recipe


France & Associates






List of Ingredients



• 1 lb. fresh mushrooms, diced
  
• 2 large onions, diced
  
• 3 ribs celery, including tops, diced
  
• 3 (14-1/2 oz.) cans chicken broth
  
• 3 Tbsp chopped fresh parsley (or 1 Tbsp dried parsley)
  
• 2 sprigs fresh thyme (or 2 tsp dried thyme)
  
• 2 Tbsp fresh minced basil (or 2 tsp dried basil)
  
• 2 cloves garlic, minced
  
• 1 bay leaf
  
• 1 Tbsp Worcestershire sauce
  
• 1/2 tsp white pepper
  
• Seasoned salt to taste
  
• *
  
• 3 cups nonfat milk
  
• 1/2 cup cornstarch
  
• 1/2 cup cooking sherry, optional
  






Instructions



1. Add all ingredients to the crockpot except the milk, cornstarch and cooking sherry. Add water to within about 2 inches of the top of the crockpot. Cook on HIGH 7 to 8 hours. The mushrooms will cook down as the day goes on.
   
   
2. One hour before serving, place the milk in a container with a sealed lid. Add the cornstarch to the milk. Seal the container with the lid and shake vigorously. Add the mixture to the crockpot. Continue to cook on high for one hour, stirring occasionally.
   
   






Final Comments


This is for a 5-quart crockpot; cut down the proportions if you have a smaller crockpot.