Crockpot Cream Of Mushroom Soup

• 1 whole Medium Onion, Diced
• 2 stalks Celery, Diced
• 2 whole Carrots, Sliced
• 1 whole Medium Potato, Diced
• 16 ounces, weight Mushrooms, Sliced
• 1-1/2 quart Chicken Stock Or Broth
• Salt And Pepper, to taste
• 4 dashes Tabasco Or Hot Sauce
• 3/4 cups Heavy Cream
• 1 teaspoon Parsley

1. Add all ingredients (except heavy cream and parsley) to your slow cooker. Cover and cook on the low heat setting for 6 hours or until vegetables are tender.
2. Using an immersion blender, puree the veggies. Turn the heat up to high and stir in the heavy cream. (You can also substitute light cream, half-and-half, or even milk depending on how light a soup you'd like.) Check the seasoning and adjust to taste. Cook for an additional 15 minutes to allow the cream to heat up.
3. Serve with crackers and garnish with parsley.

onion, stalks celery, carrots, weight mushrooms, chicken, salt, heavy cream, parsley

Taken from tastykitchen.com/recipes/soups/crockpot-cream-of-mushroom-soup/ (may not work)