olga_d_ont
Well-known member
1/2 cup butter or margarine
4 cups thinly sliced mushrooms (I added 6 cups)
1/2 cup finely chopped onion
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
4 cups water
2 cups light cream or half and half
2 cups sour cream
1 (10 1/4-ounce can) chicken broth
1/2 cup chopped parsley
Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.
Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well. Place in 5 quart slow cooker. Using wire whisk, beat in water, cream or half and half, sour cream and chicken broth.
Cook covered, on LOW for 4 hours. Turn setting to high; cook 1 hour longer, stirring occasionally. Stir in parsley and Serve. Serves 8.
Energy Wise Cooking.
4 cups thinly sliced mushrooms (I added 6 cups)
1/2 cup finely chopped onion
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
4 cups water
2 cups light cream or half and half
2 cups sour cream
1 (10 1/4-ounce can) chicken broth
1/2 cup chopped parsley
Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.
Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well. Place in 5 quart slow cooker. Using wire whisk, beat in water, cream or half and half, sour cream and chicken broth.
Cook covered, on LOW for 4 hours. Turn setting to high; cook 1 hour longer, stirring occasionally. Stir in parsley and Serve. Serves 8.
Energy Wise Cooking.
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