roasted corn and shiitake mushroom crock-pot soup

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:

crock pot

3 thoughts on “roasted corn and shiitake mushroom crock-pot soup

  1. We also love our crockpot! It looks exactly like the one shown. We make African Peanut Stew in ours often. It’s a family favorite. Thanks, Lisa!

  2. Lisa, I heard a quote yesterday and it made me think of you and of our class last Saturday. “When the pupil is ready the teacher will come”. Isn’t that cool? And true! Have a good rest of the week. Angie Freese

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