In a slow cooker, mix together mushrooms, garlic, oregano, basil, thyme and bay leaves.
Stir in vegetable broth; season with salt and pepper.
cook on low heat for 3-4 hours or high heat for 1-2 hours.
During the last 15 minutes of cooking, add half and half and butter.
Garnish with parsley and enjoy!
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Midwest Leader in the Herb Industry
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