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Ingredients

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Directions

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  • In a 3 1/2- or 4-quart slow cooker combine mushrooms, dried onion, and garlic. Stir in tomatoes, broth, tomato paste, paprika, dried oregano, caraway seeds, salt, and pepper.

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  • Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

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  • Before serving, cook noodles according to package directions; drain.

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  • To serve, stir 1/4 cup of the sour cream into mushroom mixture. Serve with hot cooked noodles and the remaining 1/4 cup sour cream. If desired, garnish with fresh oregano leaves.

Nutrition Facts

251 calories; 5 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 43 mg cholesterol; 443 mg sodium. 716 mg potassium; 43 g carbohydrates; 5 g fiber; 12 g protein; 1798 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 69 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 3 mg iron;

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