Categories: Soup/Stew/Chili
Ingredients
- 2 cups chicken broth
- 8 ounces sliced mushrooms, with 12 perfect slices reserved (to garnish, fresh, from the grocery store)
- 1 (10 3/4 ounce) can condensed cream of chicken soup (undiluted)
- 2 (10 3/4 ounce) cans condensed cream of mushroom soup (undiluted)
- 1 cup heavy cream
- 8 ounces shredded gruyere or 8 ounces any good swiss cheese or 8 ounces monterey jack cheese
- 1/2 teaspoon fresh ground black pepper
Directions
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Combine chicken broth and the package of mushrooms (remember to reserve those 12 perfect slices for the garnish) in a blender. Zoop them up.
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Add the can of Cream of Chicken soup to the blender. Zoop it all up.
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Spray the inside of a 4-quart slow cooker with Pam.
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Add the contents of the blender to the crock-pot.
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Add the cans of Cream of Mushroom soup to the crock-pot. Stir. Add the heavy cream, shredded cheese, and ground black pepper. Stir again.
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Cook on LOW for 4 to 5 hours.
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Ladle into bowls. Sprinkle with parsley and float several mushroom slices on top as a garnish.