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Autumn Celebration Soup
1 pound rutabaga -- peeled & cut into 1" cubes (about 4 cups)
1 onion -- chopped
1 potato -- peeled & cubed
2 carrots -- peeled & chopped
1 cup vegetarian "chicken" broth or vegetable broth
1/2 cup white wine
2 cups water
2 tablespoons brown sugar
2 teaspoons caraway seeds
1 tablespoon paprika
2 cups milk or light cream sour cream
imitation bacon bits -- (optional)
In slow cooker, combine rutabaga, onion, potato, carrots, broth, wine, water, sugar, caraway seeds, and paprika. Cover and cook on low for 10 to 12 hours or on high for 6 to 8 hours, until vegetables are tender.
Strain the vegetables, reserving broth. In a blender or food processor, puree vegetables in batches. Transfer back to slow cooker; add reserved broth and milk. Heat on low for 25 to 30 minutes or until warmed through.
Spoon soup into individual bowls and garnish with dollops of sour cream and sprinkle with imitation bacon bits.
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