1/2 cup butter
4 cups thinly sliced mushrooms
1/2 cup finely chopped onion
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg (I am not sure I'd add this again)
4 cups water
2 cups cream or 2 cups half-and-half
2 cups sour cream
1 (10 1/4 ounce) can chicken broth
1/2 tsp Worcestershire sauce
1/2 cup chopped parsley
1/4 cup chives, minced
1 Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.
2 Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well.
3 Place in 5 quart slow cooker.
4 Using wire whisk, beat in water, cream or half and half, sour cream and chicken broth, and Worcestershire sauce.
5 Cook covered, on LOW for 4 hours.
6 Turn setting to high; cook 1 hour longer, stirring occasionally.
7 Stir in parsley and chives. Serve
If the soup isn't as thickened as you would like it (I like mine thicker) you can do what I did to thicken it up.
With the crock pot on high, whisk together 1 cup milk with 1/4 - 1/2 cup corn starch. Whisk into soup and let thicken for about 10-15 minutes. Serve