Slow Cooker_ The Best Cookbook Ever - Diane Phillips [10]
add the tomatoes and wine and allow some of the liquid to evaporate in the pan.
transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the zucchini, white beans, cabbage, green beans, cauliflower, Parmigiano-Reggiano rind, broth, salt, and pepper.
cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
stir in the cooked pasta at the end of the cooking time, cover, and set on warm until ready to serve.
serve the soup garnished with the grated Parmigiano-Reggiano.
serves 8
Shiitake Mushroom Miso Soup
Miso soup is not only good for you but also terrific for a warm-up on a cold day. This soup is enriched with bok choy and shiitake mushrooms, making it a hearty vegetable soup to serve anytime.
2 tablespoons vegetable oil
1 clove garlic, minced
1 teaspoon freshly grated ginger
8 ounces shiitake mushrooms, stems removed, caps sliced
4 small baby bok choy, stem ends removed and chopped into ½-inch pieces (see savvy)
¼ cup light miso paste (see savvy)
6 cups vegetable or chicken broth
2 teaspoons soy sauce
6 green onions, finely chopped using the white and tender green parts
1 pound firm tofu, drained and cut into
½-inch cubes
heat the oil in a medium skillet over medium-high heat.
add the garlic and ginger and sauté, about 1 minute until fragrant. Add the mushrooms and toss to combine.
transfer the contents of the skillet to the insert of a 5-quart slow cooker and add the bok choy. Stir in the miso paste, broth, and soy sauce.
cover the slow cooker and cook on high for 2½ to 3 hours.
remove the cover and stir in the green onions and tofu.
serve the soup from the slow cooker.
Serves 6–8
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bok choy savvy
If bok choy is very expensive, as it can be, chopped napa cabbage may be substituted. You should have about 2 cups.
miso savvy
Miso is found in the Asian section of your supermarket.
Triple Mushroom Soup
Three different types of mushrooms slow cook in a bacon-and-sage broth to deliver a delicious soup to serve as a main course or starter. Make sure to check the expiration date on your dried mushrooms; if they are old, chances are they will take away from the flavor of the soup.
8 strips bacon, cut into ½-inch dice
1 large onion, finely chopped
1 teaspoon dried sage leaves, crushed in the palm of your hand
1 pound cremini mushrooms, sliced
1 pound shiitake mushrooms, stems removed, caps sliced
1 ounce dried porcini mushrooms
¼ cup soy sauce
3 cups chicken broth
1 cup heavy cream
½ cup snipped fresh chives for garnishing
saute the bacon in a large skillet over medium heat until crisp and remove it from the pan to drain.
add the onion and sage to the pan and sauté until the onion is softened. Add the cremini and shiitake mushrooms and toss until the mixture is combined.
transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the porcini mushrooms, soy sauce, broth, and bacon.
cover and cook on high for 3 hours or on low for 5 to 6 hours. At the end of the cooking time, add the cream and stir to combine.
serve the soup garnished with the chives.
serves 8
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slow-cooker savvy
If you would like a smooth soup, purée with an immersion blender.
Creamy Onion Soup
When I was a teenager, I watched Julia Child prepare French onion soup on her TV program, and I was never the same. Although I grew up in an Italian home where there was never store-bought bread or canned soup, Julia brought French food into my life and I have been hooked ever since. Chances are the French onion soup you have had is a poor imitation of the real McCoy. This slow-cooker method delivers a creamier soup with lots of onions that melt during the cooking process. I recommend using a soup base or demi-glace to get full flavor, but you can still use beef broth if you prefer.
½ cup (1 stick) unsalted butter
2 tablespoons