Cheesy Mushroom Soup

1 can of light cream of mushroom soup

1 cup powdered milk

3 cups hot water

1/2 cup finely diced onions

1 russet potato peeled and cubed

2 cups finely chopped celery

1/2 cup sliced mushrooms

1 t. Worcestershire sauce

2 T. chopped parsley

1 1/2 cups cheddar cheese

salt/pepper to taste

-Spray slow cooker with cooking spray. In a bowl combine mushroom soup, dry milk powder, and water. Whisk to combine.

- Add onion, celery, potato, mushrooms to the mixture and stir to combine.

Stir in Worcestershire sauce.

- Pour into crock pot and cook on low for 4 - 6 hours or until vegetables are tender.

- Add cheese and blend until smooth.

- Add parsley right before serving.

Makes 4 cups