Portobello Mushroom Soup (Slow Cooker) - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 lb baby portabella mushrooms, coarsely chopped
1 medium onion, chopped
1 garlic clove, minced
2 (14 ounce) cans beef broth
1/4 cup dry sherry
1 tablespoon tomato paste
1 tablespoon fresh thyme, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon white pepper
1 (12 ounce) can evaporated milk
2 tablespoons all-purpose flour

Preparation

Heat olive oil in a large skillet over medium-high heat; add mushrooms, onion and garlic. Saute 3 to 5 minutes or till vegetables are tender.
Transfer vegetable mixture to a 6-quart slow cooker and add broth and next 6 ingredients (sherry through white pepper).
Cover and cook on LOW for 4 hours.
Whisk together evaporated milk and flour; stir into soup.
Cover and cook on LOW for 30 more minutes.