User Manual

SERVINGS

ingredients instructions

◊ 2 tablespoons

olive oil

◊ 2 large Vidalia onions,

coarsely chopped

◊ 1 package (10 ounces)

cremini mushrooms

◊ 1 package (10 ounces)

button mushrooms

◊ Salt and black pepper

◊ 2 tablespoons

butter

◊ 6 to 10 cloves garlic, peeled

and coarsely chopped

◊ 2 tablespoons

Holland House

Sherry Cooking Wine

◊ 4 cups

beef broth

1. Heat oil in large skillet over medium-high heat. Add onions,

mushrooms, salt and pepper; cook and stir 8 to 10 minutes

or until vegetables are softened.

2. Add butter and garlic; cook 1 to 2 minutes. Add sherry to skillet,

scraping up any brown bits from bottom of skillet. Add vegetable

mixture and broth to CROCK-POT

slow cooker. Cover; cook on

LOW 5 to 6 hours or on HIGH 3 to 4 hours.

Mushroom Soup

PREP: 15 mins

COOK: 5-6 hr LOW

or 3-4 hr HIGH

SLOW

COOKER