Erin: Sorry it's been so long since I have posted. I have definitely been cooking up a storm lately, but it has mostly been just repeating recipes. I haven't ventured out much but I did find this recipe for slow-cooker soup. (By the way, the blog 365 days of slow cooking is amazing, you need to check it out!) It takes about 5-7 hours, perfect for a Saturday afternoon. And it was really yummy!
FYI: The soup makes A TON! I didn't realize that it serves like 8 until after I made the soup and now I am left with a ton of leftovers. So looks like Sam and I will be eating soup for the next month :)
Ingredients:
2 (14oz.) can diced tomatoes, undrained
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 tsp dried oregano
1 tablespoon dried basil
4 cups chicken broth
1/2 bay leaf
1/2 cup flour
1 cup Parmesan cheese
1/2 cup butter
2 cups half and half, warmed
1 tsp. salt
1/4 tsp. black pepper
What to do:
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to your crock pot.
2. Cover and cook on low for 5-7 hours, (I cooked it around 6 hours and it was fine)
3. About 30 minutes before serving, prepare a roux by metling butter over low heat in a skillet and adding flour. Stir constantly with a whisk for 5-7 minutes.
4. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. (Just the liquid but its okay if some veggies get in there)
5. Add all back into the slow cooker.
6. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.
7. Cover and cook on low for another 30 minutes or so until ready to serve.
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