6 cups sliced fresh mushrooms, sliced
1/2 onion, diced
2 gloves garlic, minced
1 talespoon butter
3 cups reduced fat, lower sodium vegetable broth
2 tablespoons flour
1 cup reduced fat sour cream
1 cup low fat Carnations Evaporated Milk
Salt and pepper to taste
In a large nonstick skillet saute mushrooms, onions and garlic in butter for 3-5 minutes until onions turn soft. Put the vegetables in the slow cooker and add broth. Cook on LOW 6-8 hours. 30 minutes before serving, increase heat to HIGH. Mix flour, sour cream and evaporated milk in a bowl; add to slow cooker; mix well, and cook until soup thickens; add more salt and pepper to taste.
Not a NESTLÉ®-tested recipe.