Food recipes
Slow Cooker Creamy Vegetable Soup
Slow Cooker Creamy Vegetable Soup Ingredients: soup, chicken broth or bouillon, dry fresh red onions, spices, thyme, dried beans, snap, green, raw carrots, raw celery, raw broccoli, raw butter, without salt wheat flou...
Slow Cooker Creamy Vegetable Soup
Ingredients:
soup, chicken broth or bouillon, dry
fresh red onions,
spices, thyme, dried
beans, snap, green, raw
carrots, raw
celery, raw
broccoli, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Place vegetables, thyme, and chicken broth in a slow cooker and cook for 4-5 hours on high.
About 20 minutes before serving, melt butter in a small saucepan over medium heat.
Whisk in flour, stirring constantly until smooth, then slowly begin to add the milk.
Continue to stir constantly until the sauce thickens and clumps of flour are gone and the sauce has begun to thicken, then remove from heat.
If you are partial to pureed cream soups use an immersion blender to roughly chop the vegetables in your crock pot (you can also transfer to a blender, but be careful!
).
Slowly pour the milk mixture into the vegetables mixture in the crock pot, and continue to cook until heated through.
This will keep beautifully on "warm" for quite a while if you need to prepare anything else before serving.
Ingredients:
soup, chicken broth or bouillon, dry
fresh red onions,
spices, thyme, dried
beans, snap, green, raw
carrots, raw
celery, raw
broccoli, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Place vegetables, thyme, and chicken broth in a slow cooker and cook for 4-5 hours on high.
About 20 minutes before serving, melt butter in a small saucepan over medium heat.
Whisk in flour, stirring constantly until smooth, then slowly begin to add the milk.
Continue to stir constantly until the sauce thickens and clumps of flour are gone and the sauce has begun to thicken, then remove from heat.
If you are partial to pureed cream soups use an immersion blender to roughly chop the vegetables in your crock pot (you can also transfer to a blender, but be careful!
).
Slowly pour the milk mixture into the vegetables mixture in the crock pot, and continue to cook until heated through.
This will keep beautifully on "warm" for quite a while if you need to prepare anything else before serving.