Crockpot (Slowcooker) Cream of Mushroom Soup

Have I mentioned my crock pot lately? Well, yes, I'm a little obsessed with the thing right now; it's been getting an unusual amount of use. Even for as much as I usually use it. We have just been SOOOoooooo busy...

Now, someone informed me that it was not actually a "Crock-pot" but rather a "Slow-cooker"; that crockpot is just a brand name... like Crayola or Band-Aid, but I'm too old for these sorts of sweeping vocabulary changes. I think I'll continue to call it whatever I please.

Crockpot (or Slow-Cooker)
Cream of Mushroom Soup

2 cups sliced fresh mushrooms, whatever kind you prefer
1/2 onion or leek, diced
2 cloves garlic, minced
1 tbsp margarine
3 cups vegetable (or vegan mushroom) broth
1/2 cup white wine (optional, just leave it out if you don't cook with wine)
2 tbsp flour
1 cup Tofutti sour cream
1 cup soy milk
salt and pepper to taste

Sautee mushrooms, onion and garlic in the margarine for 3 to 5 minutes, until onions turn soft.
Put the mushrooms, onions and garlic in a crock pot and add the broth.
Cover and cook on low for 6 to 8 hours.
Stir the vegan sour cream, the soymilk and flour together until well blended.
Add to crockpot quickly, cover and and cook on high for another 30 minutes, or until soup thickens and bubbles on the edges. Add more salt and pepper to taste if needed.

**The soup really doesn't have a blue-ish tinge. That's the crappy lighting. Sorry.
~~~~~~~~
~~~~~~~~

I'll close with two pictures of my girls. I LOVE these!
The weather has been sunny and misty and just beautiful between rain showers today. So the girls took their cousin-dog (their Auntie's dog), a beautiful Doberman named Riddick, out for a long walk in the woods. He's such a sweet pup!