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Cream of Mushroom Soup
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3 4 oz cans sliced mushrooms, drained
1 tablespoon margarine
3 cups chicken broth
2 tablespoons onion, chopped
salt and pepper, to taste
2 tablespoons all-purpose flour
1 cup sour cream
1 cup half and half cream or milk
In skillet, saute sliced mushrooms in butter; place in Crock Pot. Add chicken broth, onion, salt, and pepper; stir well. Cover and cook on low setting for 6 to 10 hours (on high setting for 2-1/2 to 3 hours). About 30 minutes before serving, turn to high setting. Mix flour and sour cream; add to Crock Pot with half and half cream. Cook until slightly thickened.
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