This creamy mushroom soup can also be used as a braising liquid in a slow cooker for meat.
INGREDIENTS: Water, Mushrooms, Yellow Onion, Portabella Mushrooms, Cream, Sherry Cooking Wine(Sherry Wine, Salt, Potassium Metabisufite, Potassium Sorbate), Vegetable Base Vegetables: Tomato, Carrot, Onion), Sea Salt, Dextrose, Organic Evaporated Cane Juice, Canola Oil, Natural Flavoring, Potato Flour), Canola Oil, Garlic, Parsley, Shiitake Mushrooms, Spices.
How to defrost our soups:
• Leave in fridge overnight then either heat in a pot on the stove or microwave without the lid
• Place the sealed container upside down in the sink and run warm water over the container.
• Pop the frozen soup out and place in a pot and heat on the stove.
• Remove the lid, cover top with a paper towel and microwave in the container on high till the soup is defrosted and hot (time depends on your microwave strength)