Serves: 5
Most stove-top soup recipes can easily be made in an electric slow cooker, too. Be sure to use a slow cooker (which has heating coils around the sides of the pot), not a food warmer, which heats only the bottom. For ease in cleaning, we recommend a slow cooker with a removable liner.
Read the manufacturer’s instructions for specific advice on converting recipes for your slow cooker. Some general tips:
For food safety reasons, recipes in the slow cooker need to reach a safe cooking temperature (140°F.) within three hours. For that reason, do not assemble ingredients ahead of time. Refrigerate them, or use frozen ingredients. Thaw meat in the refrigerator or microwave, not at room temperature.
To ensure proper cooking, cut the meat and vegetables into uniformly sized pieces.
Most slow-cooker soups and stews take at least 7 hours, and probably closer to 8 or 10 hours if they contain meat.
Fill the slow cooker only half to three-quarters full. Slow-cooker recipes require less liquid than stove-top versions check the manufacturer’s instructions.
Add dairy products such as milk, whipping cream, sour cream or cheese during the last 5 to 6 minutes of cooking time to prevent them from curdling.
Colors fade over long cooking times, so use colorful garnishes. Some vegetables, such as green onions, retain more flavor and better texture if added toward the end of cooking time. For more intense fresh herb flavor and color, add some fresh herbs at the beginning of cooking time and more just before serving.
For best texture, quick cooking ingredients such as frozen vegetables, pasta and instant rice should be added during the last 15 to 30 minutes of cooking.
This Cook's Note: Making Soup in an Electric Slow Cooker recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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