Gluten Free Crockpot Cream Of Mushroom Soup

• 2 lbs mushrooms
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon dried onion flakes
• 2 tablespoons italian seasoning
• 1 lemon, juice of
• 4 cups vegetable broth
• 2 cups water
• 1 quart milk, added later

1. Use a 6 quart cooker.
2. Wash the mushrooms well and cut into quarters.
3. Put into the stoneware and add the salt, pepper, onion, seasoning and lemon juice.
4. Pour in the vegetable broth and water.
5. Cover and cook on low for 8 hours.
6. Carefully blend with a handheld immersion blender until soupy. If you don't have an immersion blender, carefully blend in batches in a traditional blender.
7. Stir in the milk. You can use any fat percentage you'd like - even heavy cream.
8. Let cool on the counter for a few hours, then pour into freezer bags or plastic containers in 2 cup portions, and freeze.
9. You can use this soup for cooking in lieu of canned cream of mushroom soup.

mushrooms, kosher salt, black pepper, onion flakes, italian seasoning, lemon, vegetable broth, water, milk

Taken from www.food.com/recipe/gluten-free-crockpot-cream-of-mushroom-soup-481516 (may not work)