Cream Of Mushroom Soup - cooking recipe

Ingredients

1/2 Cup butter or margarine
4 Cups thinly sliced mushrooms (I added 6 cups)
1/2 Cup finely chopped onion
1/2 Cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
4 Cups water
2 Cups light cream or half-and-half
2 Cups sour cream
1 (10 1/4 ounce can) chicken broth
1/2 cup chopped parsley

Preparation

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.