Just hauled out my crockpot this week and have made dinner in it the last two nights. So good and it's ready when I get home from work. Other than driving the dog crazy with the wonderful aromas all day long this is our new favorite thing!
The cookbook I'm using is not vegetarian but it's also is not full of canned soup recipes. Yesterday we had Potato Soup Florentine and tonight we had Fragrant Brown Rice and Mushroom soup. Tomorrow we're having Fennel and Bean and Thursday it's Tortilla soup night. We're freezing the leftovers (just two of us) so we have a whole 'nother meal for later.
Here's the soup we had tonight, vegetarian version. This is from Mabel Hoffman's Complete Crockery Cookery I found the book at BJ's Wholesale for about $10. My variations/suggestions are in parentheses. Recipe has been reworded to comply with copyright.
Fragrant Brown Rice and Mushroom soup
3/4 cup long-grain brown rice
6 oz. mushrooms, diced (I used a whole 10 oz. container)
1 medium onion, diced
1 large celery rib, diced (I used three smaller ones)
1 tsp. ground mustard
1 tsp. ground black pepper (pretty spicy, I suggest using half this amount)
½ tsp. salt
¼ tsp. ground coriander
1/8 tsp. ground cardamom
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
6 cups stock
1/3 cup chopped fresh cilantro
¼ cup plain yogurt
3 tbsp. chopped green onion (green and white parts)
Combine everything except last three ingredients in a 3½ qt. crockpot. Cook on low for 5-6 hours (mine went from 8am to 6pm and was still excellent) or until rice is tender. When ready to serve, stir in cilantro and serve in bowls garnished with the yogurt and green onions.
Smells divine and is scrumptious!
The cookbook I'm using is not vegetarian but it's also is not full of canned soup recipes. Yesterday we had Potato Soup Florentine and tonight we had Fragrant Brown Rice and Mushroom soup. Tomorrow we're having Fennel and Bean and Thursday it's Tortilla soup night. We're freezing the leftovers (just two of us) so we have a whole 'nother meal for later.
Here's the soup we had tonight, vegetarian version. This is from Mabel Hoffman's Complete Crockery Cookery I found the book at BJ's Wholesale for about $10. My variations/suggestions are in parentheses. Recipe has been reworded to comply with copyright.
Fragrant Brown Rice and Mushroom soup
3/4 cup long-grain brown rice
6 oz. mushrooms, diced (I used a whole 10 oz. container)
1 medium onion, diced
1 large celery rib, diced (I used three smaller ones)
1 tsp. ground mustard
1 tsp. ground black pepper (pretty spicy, I suggest using half this amount)
½ tsp. salt
¼ tsp. ground coriander
1/8 tsp. ground cardamom
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
6 cups stock
1/3 cup chopped fresh cilantro
¼ cup plain yogurt
3 tbsp. chopped green onion (green and white parts)
Combine everything except last three ingredients in a 3½ qt. crockpot. Cook on low for 5-6 hours (mine went from 8am to 6pm and was still excellent) or until rice is tender. When ready to serve, stir in cilantro and serve in bowls garnished with the yogurt and green onions.
Smells divine and is scrumptious!