Creamy Mushroom Soup in Crockpot

4 cans reduced sodium cream of mushroom soup - I used condensed version
2 cans Swanson's reduced sodium (100% fat free) chicken broth
2 lbs baby portabella mushrooms (more/less to taste)
3 cloves garlic (more/less to taste)
3 small sweet onions (more/less to taste)
1/2 c margarine (increase/reduce amount to taste)
additional seasoning to taste (I used black pepper and garlic/parsley mix)
4 (10 oz) cans water (more or less depending on preference - varying amount varies # of servings)

1.Spray crockpot with nonstick vegetable spray for ease in cleaning.
2. Prep time varies depending on skill of preparer and amount of vegetables. I tend to be slower than average with slicing/dicing ingredients. Also, sauteing time varies depending on cook's preference.
3. Cook time varies as well. Once I set soup on 6 hour high setting but scooped a bowl after 5 hours. The rest finished cooking but my bowl tasted fine. I believe that the longer and lower it cooks, the richer the mixture of the seasonings. Again, it is a preference.

1.dice onions finely (or by preference)
2. slice mushrooms
3. dice garlic cloves
4. saute onions, garlic, mushrooms in olive oil until softened - add extra seasoning to taste
5. while onions, etc sauteing, slowly add soup, chicken broth and water to crockpot. (I use a hand mixer on low to smooth while adding 1 can soup, etc. at a time)
6. slowly stir in the sauteed onions, garlic, mushrooms
7. turn on crockpot to low (I use 8 hour setting but six hours on low also works)
8. add margarine and stir (may stay lumpy but will thin and spread as soup cooks)
9. I sometimes stir my soup during the cooking process by choice. There are no raw meat ingredients so it should not be a problem with inconsistent heating.



Serving Size: makes 12 (2-cup) servings

Number of Servings: 12

Recipe submitted by SparkPeople user AYOUNGRUCK.