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Potato and Mushroom Chowder
1/2 cup onion, chopped
1/4 cup butter
2 tbs. flour
1 tsp. salt
1/2 tsp. black pepper
2 cups water
3 cups mushrooms, sliced
1 cup celery, chopped
2 cups potatoes, peeled and diced
1 cup carrots, chopped
2 cups milk
1/2 cup Parmesan cheese, grated
In a skillet, sauté the onion and celery in the butter until the onion is
translucent. Remove from heat and add the flour, salt and pepper. Stir
and place in the Crock-Pot
®
Slow Cooker. Add the water and then stir
in the potatoes, mushrooms and carrots. Cover and cook on Low for 6
to 8 hours or on High for 3 to 4 hours. When cooking time is finished,
add the milk and Parmesan cheese and cook for 30 minutes on High.
Recommended Unit Size: 3 - 6 Quarts
53
French Onion Soup
1⁄4 cup butter
2 red onions, thinly sliced
2 yellow onions, thinly sliced
1⁄2 tsp. salt
1⁄2 tsp. black pepper
1⁄4 cup white wine
2 2⁄3 cups beef broth
2 cups water
1⁄4 tsp. dried thyme
8-10 slices French bread
olive oil
3 cups Swiss cheese, shredded
In a skillet, melt the butter. Add the onions and sauté them until
tender. Stir in the sugar, salt and pepper and cook for 20 minutes,
stirring occasionally. Transfer the onions to the Crock-Pot
®
Slow Cooker.
Stir in the white wine, beef broth, water and thyme. Cover; cook on
Low for 6 to 8 hours or on High for 3 to 4 hours. Ladle the soup into
ovenproof bowls and top with bread and cheese.
Broil in oven until cheese is melted.
Recommended Unit Size: 2 - 4 Quarts
52
Soups, Stews and Chowders Soups, Stews and Chowders
9102050000220_visual ver.qxd:9102050000220_black 4/10/08 6:56 PM Page 52
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