Click the link for the original attempt at making my mother’s no fail mushroom chicken recipe without cream of mushroom soup. It involved making my own version of a creamy mushroom soup that was slightly more labor intensive than I’d like for everyday cooking. It’s why I haven’t replicated it in more than a year despite awesome results.

So imagine my delight at finding a crock pot cream of mushroom soup recipe. Super easy and I don’t have to slave over a hot stove. I made it last week (a half recipe since I only had about a pound of mushroom on hand - they had been sliced and frozen - I put the block of frozen ‘shrooms in the pot at the start) with the following differences:

1. I added splash of Worcestershire sauce. I don’t know why, except that the smell of it demanded the additional ingredient.
2. I used rice milk instead of cow’s milk, natch.
3. I added a flour/water slurry to the soup to thicken it slightly prior to pureeing with my stick blender.

I split the soup into two batches in my vacuum sealed quart bags. One went into the frig, the other went into the freezer.

I finally got around to making the mushroom chicken today. So I took a whole package of mostly thawed chicken thighs (11 thighs), seasoned them all with Poultry Magic, then put them into the pot. A quick snip with scissors opened a corner of the soup bag and I poured that all over the chicken. Set the pot on Low for 8 hours. We’re about 3 hours from done time and it smells delicious.

1. Yum.

   Posted by  on  05/16/08  at  05:05 PM

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