Cream Of Mushroom Soup In Slow Cooker

Recipe

We cut the fat in this classic cream soup by replacing the heavy cream with a creamy mixture of evaporated skim milk and cornstarch. Thyme, parsley and a bit of nutmeg add to its great flavor.

Yields: 4 servings

Prep Time: 0 hours 10 mins

Cook Time: 0 hours 15 mins

Total Time: 0 hours 25 mins

1 tbsp. olive oil

1 tbsp. dry white wine or nonalcoholic white wine

12 oz. mushrooms, sliced

1/4 c. finely chopped onions

1 clove garlic, minced

1 tbsp. chopped fresh thyme

2 tsp. chopped fresh parsley

2 c. defatted chicken broth

1 c. evaporated skim milk

2 tbsp. cornstarch

1/4 tsp. ground black pepper

1/4 tsp. ground nutmeg

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In a medium saucepan over medium heat, warm the oil and wine. Add the mushrooms, onions, garlic, thyme and parsley. Saute for 5 minutes, or until the mushrooms release their liquid and the vegetables are soft.
Add the broth; cover and simmer for 5 minutes over low heat. Puree the mixture in a food processor or blender. Return to the saucepan.
Meanwhile, in a small bowl, whisk together 1/4 cup of the milk and the cornstarch until smooth. Slowly add to the mushroom mixture, stirring constantly, over medium heat. Stir in the pepper, nutmeg and the remaining 3/4 cup milk. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

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