Submitted by NancyCarol
2 cans cream of mushroom soup
1 package dried onion soup mix
1 (8 ounces) can sliced mushrooms, undrained
1/2 cup red wine vinegar
Mix all ingredients together and place in slow cooker. Cook on low 8 to 12 hours or on high for 5 to 6 hours. Can also be placed in a covered baking dish and baked at 300 degrees for 3 hours in the oven.
Serve over rice or noodles.