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Slow Cooker Recipe: 4-quart slow cooker
Prep 20 minutes
Cook Low 3 to 4 hours
Servings 12


• 2 cups white wine, Chardonnay
• 2 containers (.5 ounces each) dried wild mushrooms, mixed variety, Ready Pac®*
• 2 packages (8 ounces each) cream cheese, cut into cubes, Philadelphia®
• 2 cans (10 3/4 ounces each) condensed cream of mushroom soup, Campbell's®
• 2 cups shredded mozzarella, Sargento®
• 1 teaspoon dried tarragon
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper


1. In a microwave-safe bowl, heat white wine in microwave oven on HIGH for 3 to 5 minutes. Place dried mushrooms in wine and let sit for 10 minutes to rehydrate.

2. Strain mushrooms through a fine mesh sieve set over a bowl, and reserve liquid. Transfer mushrooms to a food processor. Puree to a coarse paste consistency.

3. In a large bowl, combine mushroom paste, 2/3 cup reserved mushroom liquid, and remaining ingredients. Mix thoroughly and pour into a 4-quart slow cooker.

4. Cover and cook on LOW setting for 3 to 4 hours, stirring once halfway through.

Serving ideas: Serve with crustry bread cut mto cubes

*Pre-packaged dried wild mushrooms are found in the produce department of your local grocery store.

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