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Portobello Mushroom Soup (Slow Cooker)

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“Fresh thyme and Portobello mushrooms...2 of our favorite flavors in one delicious soup.”
READY IN:
4hrs 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a large skillet over medium-high heat; add mushrooms, onion and garlic. Saute 3 to 5 minutes or till vegetables are tender.
  2. Transfer vegetable mixture to a 6-quart slow cooker and add broth and next 6 ingredients (sherry through white pepper).
  3. Cover and cook on LOW for 4 hours.
  4. Whisk together evaporated milk and flour; stir into soup.
  5. Cover and cook on LOW for 30 more minutes.

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