Crockpot Cream Of Mushroom Soup

1. 1

   Add all ingredients (except heavy cream and parsley) to your slow cooker. Cover and cook on the low heat setting for 6 hours or until vegetables are tender.

2. 2

   Using an immersion blender, puree the veggies. Turn the heat up to high and stir in the heavy cream. (You can also substitute light cream, half-and-half, or even milk depending on how light a soup you'd like.) Check the seasoning and adjust to taste. Cook for an additional 15 minutes to allow the cream to heat up.

3. 3

   Serve with crackers and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.