52 Weeks Of Cooking- Week Two

This week I was off Monday and today. After I finished what I made last week, which my co-workers loved, I was trying to decide what to make for this week and week three.

For week two, I was going back and forth between Spinach Quiche and what I ended up choosing.

So, today's recipe is... MUSHROOM SOUP!

I love mushrooms....mmm...

2 cups chicken broth

8 ounce package sliced mushrooms

1 can (10 and 3/4 ounce) condensed cream of chicken soup (undiluted)

1 can (10 and 3/4 ounce) condensed cream of mushroom soup (undiluted)

1 cup heavy cream

8 ounces shredded Gruyere (or Swiss or Montery Jack (which is what I used)

1/2 teaspoon pepper

Combine chicken broth and mushrooms (besideds 12 slices for garnish) in a blender. Mix it up (Side note: I didn't set aside the 12 slices)

Add cream of chicken soup to blender. Mix it up.

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

Add blender to pot.

Add cream of mushroom soup, cream, cheese and pepper. Stir.

Cook on low for 4-5 hours.

Side note for this soup/my thoughts- I liked it, but it probably would have been better if it had actual mushrooms that I could "chew" up. Which is probably why it told you to hold off on some of the mushrooms lol.

Win some/lose some.