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5
1
⁄2 to 7 qt
3 to 5 qt
5
1
⁄2 to 7 qt
3 to 5 qt
5
1
⁄2 to 7 qt
3 to 5 qt
10
Chunky Chicken Barley Soup
1 2 (14 oz) cans chicken broth
1 2 (16 oz) packages frozen vegetables for soup or stew
2
⁄3 1
1
⁄4 cups pearl barley
1 2 cups fresh mushroom slices
2 4 cups water
1 2 (1.8 oz) envelopes dry vegetable soup mix
1 2 pounds boneless chicken breasts, cut in cubes
1
⁄2 1 teaspoon salt
1
⁄8
1
⁄4 teaspoon pepper
Combine all ingredients in crock. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 or 5 quarts.
Cream of Tomato Soup
1 2 (28 oz) cans tomato puree
1 1 (6 oz) can tomato paste
1 1 (1.8 oz) envelope white sauce mix
1 2 (12 oz) cans evaporated milk
1 2 cups water
1 2 (14 oz) cans vegetable or chicken broth
1 2 teaspoons salt
1 2 teaspoons sugar
1
1
⁄2 tsp. 1 tablespoon dried basil
Combine all ingredients in the crock. Stir well. Cover and cook: Low – 6 hours
OR High – 3 hours. Makes about 2
1
⁄2 or 4
1
⁄2 quarts.
Creamy Corn & Potato Chowder
3 6 (16 oz) cans creamed corn
1
⁄4
1
⁄2 cup chopped onion
1 1 (12 oz) can evaporated milk
1 1 (14 oz) can chicken broth
1 2 cups water
1 1 (7.06 oz) box sour cream and chive flavored,
dry mashed potato mix
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 or 5 quarts.
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