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Chicken and Mushroom Soup (Slow Cooker)

Linda Etherton
  • minutes
  • Serves

INGREDIENTS

4 cups

Chicken, cooked

8 oz

Baby portabella mushrooms

3 cloves

Garlic

1

Onion, medium

2 tbsp

Parsley, fresh

4 cups

Chicken broth

1 tbsp

Dijon mustard

1

Salt and pepper

1 tbsp

Butter or clarified butter

1 cup

Water