Categories: Soup/Stew/Chili

Ingredients

• 2 cups chicken broth
• 8 ounces sliced mushrooms, with 12 perfect slices reserved (to garnish, fresh, from the grocery store)
• 1 (10 3/4 ounce) can condensed cream of chicken soup (undiluted)
• 2 (10 3/4 ounce) cans condensed cream of mushroom soup (undiluted)
• 1 cup heavy cream
• 8 ounces shredded gruyere or 8 ounces any good swiss cheese or 8 ounces monterey jack cheese
• 1/2 teaspoon fresh ground black pepper

Directions

1. Combine chicken broth and the package of mushrooms (remember to reserve those 12 perfect slices for the garnish) in a blender. Zoop them up.

2. Add the can of Cream of Chicken soup to the blender. Zoop it all up.

3. Spray the inside of a 4-quart slow cooker with Pam.

4. Add the contents of the blender to the crock-pot.

5. Add the cans of Cream of Mushroom soup to the crock-pot. Stir. Add the heavy cream, shredded cheese, and ground black pepper. Stir again.

6. Cook on LOW for 4 to 5 hours.

7. Ladle into bowls. Sprinkle with parsley and float several mushroom slices on top as a garnish.

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