Homemade Cream of Mushroom Soup: Crock Pot

re-posted from:
http://crockpot365.blogspot.com/2008/05/homemade-cream-of-mushroom-soup.html

--2 lbs mushrooms

--2 cups water

--2 cans (4 cups) vegetable broth

--1 qt of milk (to add later)

--juice of 1 lemon

--1/2 t salt

--1/2 t pepper

--1 T dried minced onion

--2 T Italian seasoning

The Directions.

Wash your mushrooms well and cut them into fourths. Put into your stoneware and add the spices and lemon juice. Pour in the vegetable broth and water.

Cover and cook on low for 8 hours.

CAREFULLY use an immersible hand blender and blend until soupy. If you don't have an immersible hand blender, very, very carefully blend in batches in a regular blender.

Stir in an entire quart of milk. I used fat free cow's milk. You can use any percentage you'd like; even cream.

let cool on the counter for quite a few hours, then pour into freezer bags to store or plastic containers. I used 2 cups per bag--which is 16 fluid ounces. A can of cream-of-soup is 10 ounces.

The Verdict.

I am excited to cook with this soup. I haven't tested it out yet. It isn't as thick as the canned soups, but is very flavorful.