Seriously, I love my crock-pot. It is how I enjoy winter.
Here’s a totally original recipe for a crock-pot soup:
Roasted corn and shiitake mushroom crock-pot soup
Husk and brush three ears of corn with a vegan butter substitute and rosemary. Roast on a cookie sheet at 375 for 20 to 30 minutes.
In the meantime, dice and put in the crock-pot:
- 3 ribs of celery
- 6 handfuls of chopped kale
- a dozen or so shiitake mushrooms
Remove corn from oven, let it cool, then use a serrated knife to cut off the kernels.
Add to the crock-pot:
- roasted corn
- 1 box Trader Joe’s Organic vegetable broth
- 3 shakes all-purpose spice
- salt and pepper to taste
Set it (low) overnight and forget it. Enjoy for lunch and dinner the next day. (Makes about 4 servings.)
If you want to learn more about the health benefits of mushrooms, check out this link: