The first try was a slow
cooker version of the soup.
Not exact matches
Our
version of slow
cooker chicken and dumplings stew has a base that is still more brothy than creamy, but the flour that we add to the crock pot helps to thicken the stew as it
cooks and adds a creaminess that brings it a step above the clear broth you would find in a chicken noodle
soup.
Just made my own
version of this
soup using beluga lentils, adding one clove crushed garlic to the lentils as they
cooked with carrot and ginger.
I wrote this
version of the
soup instructing you to
cook the split peas separately, this way if you want to double the amount
of split peas you
cook, you can save half for some other use.
Here's the simple
version of the Leek & Potato
soup that my mom - in - law and sis - in - law often
cook at home.
My lentils
cooked in about 25 minutes, so my
version of the
soup was quite quick as well.
I made a lower - fat
version of this
soup by reducing the raw cashews to 1/2 cup, and adding half
of a small head
of (
cooked) cauliflower to the puree mixture.
Using frozen organic green peas and by not letting it
cook to long she made a ten - times - tastier
version of the same
soup.
Here's a similar
version of this
soup recipe, adjust for crock pot
cooking times: Vegetarian Crockpot Split Pea
Soup Recipe
By
cooking a homemade low - fat
version of cream
of chicken
soup, you can control the ingredients and make a robust but much healthier
version.