Crock Pot Cream Of Mushroom Soup Recipes
AWESOME SLOW COOKER POT ROAST
This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds.
Provided by Brenda Arnold
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h10m
Yield 12
Number Of Ingredients 4
Steps:
- In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
- Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Nutrition Facts : Calories 425.7 calories, Carbohydrate 4.9 g, Cholesterol 126.8 mg, Fat 23.7 g, Fiber 0.1 g, Protein 45.6 g, SaturatedFat 8.8 g, Sodium 638.7 mg, Sugar 0.9 g
CROCK POT CHICKEN WITH MUSHROOM SOUP
Make and share this Crock Pot Chicken With Mushroom Soup recipe from Food.com.
Provided by toni suttie
Categories One Dish Meal
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place one can of mushroom soup into crock pot, add the chicken breasts, garlic, onion, celery and pepper.
- Add second can of mushroom soup, place on low setting.
- cook all day.
- Steam 2 cups of rice in 3 cups of water.
- Place chicken and sauce on top of rice and serve.
Nutrition Facts : Calories 688.7, Fat 18, SaturatedFat 4.7, Cholesterol 92.8, Sodium 982.8, Carbohydrate 90.7, Fiber 2.8, Sugar 2, Protein 38.7
CROCK POT CREAM OF MUSHROOM SOUP
Very tasty soup. Many compliments on this soup. You may use top of stove for this soup, but it might be a little thick so adjust liquid. Energy Wise Cooking.
Provided by Olha7397
Categories Vegetable
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.
- Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well.
- Place in 5 quart slow cooker.
- Using wire whisk, beat in water, cream or half and half, sour cream and chicken broth.
- Cook covered, on LOW for 4 hours.
- Turn setting to high; cook 1 hour longer, stirring occasionally.
- Stir in parsley and Serve.
Nutrition Facts : Calories 378.2, Fat 34.9, SaturatedFat 21.2, Cholesterol 100, Sodium 734.9, Carbohydrate 12.4, Fiber 0.9, Sugar 3.4, Protein 5.8
SLOW-COOKER MUSHROOM SOUP WITH SHERRY
This comforting and creamy slow-cooker soup is loaded with earthy, umami flavor from the mushrooms and soy sauce. Puréeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal. Garnish with additional black pepper and chopped fresh thyme, if desired.
Provided by Cooking Light
Categories Slow-Cooker & Crock Pot Soup & Stew Recipes
Time 5h
Number Of Ingredients 13
Steps:
- Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes.
- Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside.
- Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids.
- Stir in the cornstarch, soy sauce, salt, pepper, and remaining 2 cups boiling water into the mushroom broth; set aside.
- Heat the oil in a medium-sized nonstick skillet over medium-high.
- Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes.
- Add the sherry; bring to a boil, and cook 30 seconds. Remove from the heat.
- Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme in a 5-quart slow cooker.
- Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours.
- Uncover and cook until slightly thickened, about 20 minutes.
- Transfer 2 cups of the soup to a blender.
- Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender.
- Place a clean towel over the opening in the blender lid (to avoid splatters).
- Blend until smooth, about 10 seconds.
- Return the puréed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.
Nutrition Facts : Calories 101 calories, Carbohydrate 11 g, Fat 5 g, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, Sodium 173 mg, Sugar 4 g
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- After 4 hours (and once the roast has released its juices), slide the onions into the juices. Then add two cans of cream of mushroom soup and mix with the juices. Do your best not to disturb the roast. Cook for another two hours on high.
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- Season both sides of the beef with oil. Then, cover with salt, pepper, garlic powder, and onion powder. Once, the oil and skillet are hot, add the beef. Sear both sides for about 3 minutes to get the nice crispy brown layer. Rinse the mushrooms and slice into thick pieces. Let 1 tablespoon oil get hot in your skillet was used to sear the beef. Sauté the mushrooms for 3-5 minutes.
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5/5 (2)Total Time 3 hrs 45 minsCategory Slow Cooker RecipesCalories 255 per serving
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From crazyforcrust.com
Ratings 12Calories 230 per servingCategory Main Course
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