Crock-Pot Slow Cooker with Touchscreen Cookbook And Owner's Manual page 34

Slow Cooker with Touchscreen_Inpgs.qxd:9100050002788
Soups, Stews and Chowders
French Onion Soup
1⁄2 cup butter
4 red onions, thinly sliced
4 yellow onions, thinly sliced
1 tsp. salt
1 tsp. black pepper
1⁄2 cup white wine
5 1/3 cups beef broth
4 cups water
1⁄2 tsp. dried thyme
12-14 slices French bread
olive oil
6 cups Swiss cheese, shredded
In a skillet, melt the butter. Add the onions and sauté them until
tender. Stir in the sugar, salt and pepper and cook for 20 minutes,
stirring occasionally. Transfer the onions to the Crock-Pot
Cooker. Stir in the white wine, beef broth, water and thyme. Cover;
cook on Low for 6 - 8 hours or on High for 3 - 4 hours. Ladle the
soup into ovenproof bowls and top with bread and cheese. Broil in
oven until cheese is melted.
Recommended Unit Size: 4 - 7 Quarts
64
3/1/13 9:33 AM Page 64
Soups, Stews and Chowders
Potato and Mushroom Chowder
1/2 cup onion, chopped
1/4 cup butter
2 tbs. flour
1 tsp. salt
1/2 tsp. black pepper
2 cups water
3 cups mushrooms, sliced
1 cup celery, chopped
2 cups potatoes, peeled and diced
1 cup carrots, chopped
2 cups milk
1/2 cup Parmesan cheese, grated
In a skillet, sauté the onion and celery in the butter until the onion
is translucent. Remove from heat and add the flour, salt and pepper.
® Slow Stir and place in the Crock-Pot
then stir in the potatoes, mushrooms and carrots. Cover and cook
on Low for 6 - 8 hours or on High for 3 - 4 hours. When cooking
time is finished, add the milk and Parmesan cheese and cook for
30 minutes on High.
Recommended Unit Size: 4 - 7 Quarts
® Slow Cooker. Add the water and
65