Slow Cooker Cream of Mushroom Soup

By putting this recipe in the slow cooker, you dont even have to touch the soup while its cooking. It turns out rich, creamy, and mushroomy. Great for cold days or whenever you want a hearty meal

Ingredients:

• 1 lb mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp flour
• 2 tbsp butter
• Salt and pepper to taste
• Fresh thyme for garnish optional

Instructions:

Melt the butter in a pan over medium-low heat

Put in the garlic, onion, and mushrooms

About 5 minutes of cooking will soften the food

Put some flour on top of the mushrooms and stir it all together

Put the mushrooms and other ingredients in a slow cooker

Salt and pepper should be added

Use a stir to mix

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours

During the last 30 minutes of cooking, add the heavy cream and stir it in

After that, blend the soup with an immersion blender until it is smooth

You could also put it in a blender in batches and blend it until its smooth

Check the seasoning and make changes if needed

Serve hot, and if you want, top with fresh thyme