600g sliced mushrooms (mixed types if possible)
1 tin of Campbell’s condensed mushroom soup
2 tsp paprika
2 onions, diced
5 garlic cloves, crushed
250ml veg stock
Sprinkle of dried parsley
Pop everything in the slow cooker, cook on high for 2 hours or low for 4 hours. Serve with rice and garlic bread.
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