Portabella Mushroom Soup Slow Cooker - cooking recipe

Ingredients

1 ounce butter
1 lb portabella mushroom
2 garlic cloves, crushed
1 onion, finely chopped
3 cups hot vegetable stock
2 teaspoons balsamic vinegar
1/2 cup sour cream
1/4 teaspoon black pepper
salt, to taste after cooking

Preparation

Pre heat the slow cooker on high.
Melt butter in the cooker then add the onion and the garlic.
Sweat for 40minutes with the lid on. Then add the mushrooms and stir.
Continue to cook for a further 10 mins.
Add the stock, vinegar and pepper.
Cook with the lid on for 4hrs on high.
Process 2/3 the contents of the slow cooker and add 2/3 of the sour cream.
Pour the soup back into the slow cooker and heat till piping hot and ready to use.
To serve pour into warmed bowls add a dollop of sour cream and a sprinkle of fresh parsley.