50 Simple Soups for the Slow Cooker Read Online Free PDF Page A

and Black Japonica. The soup has a fairly mild flavor and really depends upon the addition of the freshly grated Parmesan cheese for character and oomph.
    ⅔ cup uncooked
Lundberg Countrywild rice
    1 ounce dried
mushrooms
    3 tablespoons olive oil
    1 medium onion, chopped
    4 cloves garlic, sliced
    ½ cup diced
carrots
    ½ cup diced celery
    1 bay leaf
    Parmesan cheese
rind
    6 cups water
    1 cup cream or half-and-half (optional)
    ½ cup fresh or frozen
peas
    ¼ cup chopped fresh tarragon or parsley
    1 tablespoon Maggi Seasoning sauce or Bragg Liquid Aminos (see here )
    Salt and freshly ground black pepper
    ½ cup freshly grated Parmesan cheese
    Thoroughly rinse the rice and the mushrooms in separate containers and set them aside.
    In a large sauté pan, heat the olive oil over medium heat and sauté the onion for about 10 minutes, or until lightly browned. Add the garlic and rice and cook for 3 minutes longer.
    Transfer the mixture to a 7-quart slow cooker and add the mushrooms, carrots, celery, bay leaf, Parmesan rind, and water. Cover and cook on LOW for about 6 hours, or until the rice is quite tender.
    Stir in the cream, peas, 2 tablespoons of the tarragon, and the seasoning sauce and continue to cook for 30 minutes longer, until hot. Stir in the salt and pepper to taste.
    Ladle the soup into bowls and serve topped with some freshly grated Parmesan cheese and the remaining 2 tablespoons of tarragon.

Cream of Artichoke Soup
    Serves 4 to 6
    I’ve made great artichoke soups with frozen artichoke hearts and with canned artichoke hearts. Both have been easy and satisfying. But as the first flowers of spring are emerging after a wonderful, rainy winter, and
artichokes
are making their appearance in the produce markets, I want to make a soup with the real deal: fresh artichokes. Medium-size mature artichokes can easily stand 4 to 6 hours of cooking and yield a soup of more interesting texture and flavor than soups from frozen or canned varieties.
    3 tablespoons olive oil
    1 medium onion, chopped
    4 cloves garlic
    1 pound small Yukon gold
potatoes
    4 large artichokes (about 1½ pounds) (see Note )
    6 cups water
    ¼ cup freshly squeezed lemon juice
    Salt
    ¼ cup chopped fresh tarragon, chervil, or parsley (or a combination)
    In a large sauté pan, heat the olive oil over medium heat and sauté the onion for about 10 minutes, or until lightly browned. Add the garlic and sauté for 1 to 2 minutes longer.
    Transfer the mixture to a 7-quart slow cooker and add the potatoes, artichokes, and water. Cover and cook on LOW for 4 to 6 hours, until the artichokes are very tender.
    Using a handheld immersion blender, puree the ingredients. Add the lemon juice and salt to taste. Additional water may be needed; add it to achieve the texture and thickness you desire.
    Ladle the soup into bowls and top each serving with a sprinkling of herbs.
    Note: Contrary to what you might imagine,
preparing
the artichokes isn’t all that difficult. Just snap off the tough outer leaves until you get down to the creamy, softer leaves, and cut off the tops of the artichokes, leaving about 1 inch of leaf. Then cut the artichokes into quarters and scoop out their centers (all the fuzzy and prickly stuff) and drop them into the slow cooker with water in it. And in this case, the “cream” in the soup is supplied by potatoes!

Garlic, Onion, and Leek Soup with Cream
    Serves 4 to 6
    I’ve always enjoyed garlic, so much that I once went to the
Gilroy Garlic Festival
just to see what all the fuss was about. I ate garlic ice cream and garlic-filled chocolates and garlic chocolate chip cookies. So I guess I would never write a soup book without at least one or two garlic soup recipes. This one is quite mild and creamy.
    2 tablespoons olive oil
    4 heads garlic, cloves separated and peeled
    1 medium
onion
, sliced
    2
leeks
, thinly sliced (white and pale green parts only)
    4 tablespoons all-purpose flour
    6 cups water
    1 cup half-and-half
    1 tablespoon freshly squeezed