Crockpot Creamy Mushroom Soup
Servings 6 servings
Place 1 tablespoon of butter inside your crockpot and turn it to high to heat up with the lid on.
Chop all your veggies and add them to the slow cooker. Put the lid back on to allow the veggies to wilt and start to cook in the butter.
After about 30 minutes, add your rice and broth. Put the lid back on and cook on high for 3-4 hours.
30 minutes before you eat, add the cream.
Whisk the cold milk and flour together and pour inside the slow cooker.
Cook for 30 more minutes.
Season with salt and pepper to taste.
Calories: 185kcal | Carbohydrates: 22g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 151mg | Fiber: 2g | Sugar: 5g