Crockpot Cream of Mushroom Soup

Add all ingredients (except heavy cream and parsley) to your slow cooker. Cover and cook on the low heat setting for 6 hours or until vegetables are tender.

Using an immersion blender, puree the veggies. Turn the heat up to high and stir in the heavy cream. (You can also substitute light cream, half-and-half, or even milk depending on how light a soup you’d like.) Check the seasoning and adjust to taste. Cook for an additional 15 minutes to allow the cream to heat up.

Serve with crackers and garnish with parsley.