Slow Cooker Soup Secrets - Tips and Tricks

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The soup is usually something that you imagine bubbles on the stove instead of quietly simmering in a crock pot, then why would you like soup recipe in a crockpot?

In fact, there are several reasons but the most important is taste. By definition, food cooks slowly in a pan, and if you make a stew, a casserole, soup or whatever, all the flavors of your meals together in a mixture of clay pot bigger than any other Cooking method.

slow cooking is also useful if you want, because all day you can have the recipe for French onion soup, or what the home cook recipe. The best soup crockpot recipes, it is important to carefully follow the recipe. Crock pot with many recipes, you just throw away, mix and leave, but if there are other measures, it is important to do so.

Basic tipsSoup Cooker>

Fill the crock pot for about three quarters full, but no more, or crock pot soup does not cook properly. Remember that ceramic pot that is melting faster than above. Therefore, the rule is hard vegetables like carrots and potatoes in the first added to the earthenware pot, meat or poultry on top.

tender mushrooms and fungi, such as tomatoes should only forty minutes, so it can be added near the End of cooking time. Add milk products such as cream or sour cream in the last thirty minutes, unless the recipe tells you otherwise.

You do not stir the soup while cooking. If you remove the lid of the slow cooker, you lose heat from, so you need time to add twenty minutes to cook. Rotate the cover forward and rewind a few times, so that the drop of condensation, and you'll be able to see in slow cooker.

> Slow Cooker Creamy potato and celeriac soup recipe

This recipe for potatoes and celery is very easy to do. Just cut the ingredients, add everything to your crockpot and cook for about eight hours. If you work all day and want to come home recipe, a bit 'too hot and delicious, this is a big pot of soup. This recipe serves eight people, half if you want.

Celery-potato slowStove

What you need:

6 red potatoes, large in 1 / 2 cm cubes
2 leeks sliced (white part only)
A half-cup and a half
1 yellow onion, chopped
1 can cream of cheddar
2.1 teaspoon salt
4.1 V. teaspoon black pepper
4 cups chicken broth
1 Discovery, diced carrots or parsnips
1 can cream of celery
2 stalks celery, sliced
2 cloves garlic, minced
2 tablespoons chopped fresh parsley

How-to:

Put the sliced potatoes and carrots and parsnips inslow cooker. Pour the broth and celery soup, cheddar cheese on top, then sprinkle with salt, pepper and fresh parsley. Add the leek, onion, garlic and celery. Combine the cream and chicken broth and pour over the top. Cover the pan and cook the potatoes and celery soup down until 8:00. Check the potatoes. If this is not quite tender, cook the soup for another hour. Serve this soup hot potatoes with crusty bread and butter onPage.

With the cold ambient air in the night, many chefs draw attention to the hot meal filling. One of these courses, as well as during the busy dinner soup nights. There are different kinds of soup, too numerous to list here but a soup before all the name evokes images of elegance, sophistication and exceptional presentations such as those of French onion soup.

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