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1 pound Portobello mushrooms
1 tin beef broth
1/3 cup red wine
1/2 cup onion
1 bay leaf
1 clove garlic
1/2 cup sour cream, light
1/4 cup flour
Cook all ingredients (except sour cream and flour) and cook in slow cooker for 5 hours on high. Mix sour cream and flour together and add to slow cooker. Leave on high for 1 hour more.
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