As a kid, I loved cream of mushroom soup. You know, the kind that came out of the can with a “plop” and required adding milk to thin it out a bit. I haven’t had it in years, so I was happy to find this recipe in “The Vegan Slow Cooker.”
This is the second recipe that I’ve made from the cookbook. I have to say, while it tasted great, it didn’t turn out as thick as I would have hoped. It was a little too “soupy” for my tastes. But the next time I make it (and I will definitely make it again), I’m going to add a cornstarch mixture to it at the beginning to thicken it. The soup was great with a loaf of crusty bread for dipping and a quick salad of baby Romaine lettuce and lemon and olive oil dressing.
So far, I’m really enjoying crockpot cooking. It’s so nice to throw a few ingredients into a pot and walk away until it’s time for dinner. This week, I’m making the meatloaf recipe that is featured in the book. I’ll have a review and pictures on that as well.