Cream of Mushroom Soup
Serves 12
2 tablespoons butter or margarine
750g mushroom, sliced
1 1/2 litres chicken stock
1 large onion chopped
Salt and pepper, to taste
2 cups cream
2 cups milk
4 tablespoons flour
2 tablespoons chopped parsley
Melt butter in a saucepan and add mushrooms, saut̩ lightly. Place mushrooms, chicken stock, onion and seasoning into Slow Cooker and stir well. Cover and cook on LOW for 6-10 hours, or HIGH for 2 1/2 Р3 hours. About 30 minutes before serving, turn to HIGH then stir in cream and milk. Blend flour with a little milk, add some of the hot soup, and blend until smooth. Stir flour mixture into the soup, cook until thickened.
Serve topped with parsley.