I love this soup so much, I probably make it far too often. Before I met my husband I was a pretty strict vegetarian and the only meat product I really missed was French onion soup. I tried it with every broth imaginable and it just wasn’t the same. About a year ago a friend told me that mushroom broth can be substituted for beef broth- it was delicious! Making it in the crock pot makes it so easy to make a big batch of this soup without much work.
Instead of using beef broth I use mushroom broth in this recipe. This is usually easy to find near Thanksgiving, but can be more challenging other times of the year. Lipton has a great mushroom and onion soup mix that most grocery stores sell in the soup aisle, I’ve found it works really well and gives the soup a great flavor.
3 pounds sweet yellow onions, sliced thin
3 tablespoons minced garlic
4 tablespoons butter
8 cups mushroom broth
1 loaf French bread, sliced
Place sliced onions, garlic and butter in the crock pot on low for 4-6 hours or until they are caramelized. I like to stir them every hour or so to make sure they are cooking evenly.
Once all the onions are caramelized, stir in the mushroom broth. Let the soup simmer for at least an hour on low to let all the flavors come together. You can also add in a teaspoon of dried thyme at this point, it adds a nice flavor to the finished soup.
Ladle soup into heat-safe bowls, top with bread and a slice of cheese of your choice. Broil for a few moments or until the cheese has melted on the bread.
I am finally feeling like myself again after being pretty sick for most of the month. Anytime I’m under the weather I crave comfort food from my childhood. Just the smell of certain dishes can evoke the memory of being safe and cared for at home. This month I’ve been revisiting dishes that my mom would make anytime I was sick, I’ve been having a great time sharing the recipes with my family. My toddler really loved this recipe and I caught my husband sneaking leftovers right out of the fridge later that night! Don’t let the simplicity of this recipe fool you, it’s a great easy dinner that everyone will enjoy.
I really don’t even know what to call this dish. I think it was based on a recipe that my grandfather found when he was in the army decades ago, over the years it has changed into the ultimate comfort food. It’s a bit like a stroganoff recipe, but with some extra flavor mixed in. The ingredients seem boring on their own, but after a few hours in the crock pot they meld into an amazing dish that is perfect over steamed rice or egg noodles. I don’t know if leftovers freeze well, I’ve never had enough to freeze! If anyone tries this as a freezer meal please let me know the results.
1 pound lean ground turkey meat
10 ounces cream of mushroom soup
10 ounces cream of celery soup
½ cup milk
4 stalks of celery, diced
1 small bell pepper, diced
6 ounces mushrooms, diced
½ yellow onion, diced
1 Tablespoon garlic, minced
Brown the turkey on the stovetop, drain any fat.
While the turkey is cooking, dice all vegetables and place them in the crockpot, add the cooked turkey, soup and milk. Cook on low for 5-6 hours or until the vegetables are tender. Garnish with fresh cracked pepper and serve over rice or noodles.
Last week was not a great food week in my house. I was sick and nothing sounded tasty at all, but my family and I needed to eat so I made the easiest comfort food I could think of. I love cooked oatmeal but standing over the stove on a busy morning just doesn’t happen in my house! Instead, I prepped all the ingredients and tossed it in the crockpot on low overnight.
The best part about this recipe is you can prep it right before bed and you wake up to a delicious hot breakfast! Over the summer I’ll probably swap out apples for some ripe peaches, which I think will be fantastic. The trick is to layer the fruit and brown sugar on the bottom of the crockpot and then place the oats and milk on top, this will really caramelize the apples and give it a great flavor. I like to leave the skins of the apples on for some added fiber.
2 pounds apples, chopped
1/2 cup brown sugar
1 teaspoon cinnamon
2 cups oats (not instant)
2 cups milk
1 cup water
1 teaspoon vanilla
Core and chop apples into bite-sized pieces. Layer apples, brown sugar and cinnamon on the bottom of a greased crock pot. Layer oats on top.
Mix together milk, water, and eggs. Pour wet mixture over the oats, cover the crockpot and cook on low for about 8 hours.
I cooked mine for about 9 hours and the edges were getting a little crispy, which I thought was pretty delicious but if you don’t want crispy edges aim for a cook time of about 8 hours.