Ingredients
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1/2 cup butter or 1/2 cup margarine
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4 cups thinly sliced mushrooms (I added 6 cups)
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1/2 cup finely chopped onion
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1/2 cup flour
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1 1/2 teaspoons salt
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1/2 teaspoon pepper
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1/4 teaspoon nutmeg
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4 cups water
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2 cups light cream or 2 cups half-and-half
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2 cups sour cream
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1 (10 1/4 ounce) can chicken broth
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1/2 cup chopped parsley
Instructions
- 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.