1/3T Butter + Some to rub crock
5 Chicken Broth Cubes + 5c Water
1 lb. Carrots, cut small. Not blended. (I used Baby Carrots)
1c Mushrooms, sliced
1 Celery, cut long way then cut small
2tsp Fresh Garlic, minced
1T + 1tsp Chives, minced
1.5T Dill Weed
1/8tsp Sea Salt
1/2c Heavy Creamer (Add Last Hour)
You can amp this recipe with 1/3c Frozen Peas & 3/4c Egg Noodles, last hour. Optional.
Lightly butter crock. Add all except creamer. About 1 hr prior to serving, scoop out most the carrots with some soup juice (Try not to get the other vegis). Blend smooth in blender. Add back to crock. Stir in creamer. Wait 1 hour. Eat. I cooked on Low about 7hours total.
You can choose to not add celery or mushrooms at first. Once carrots are soft, blend. Add back to crock. Then add in vegis. Last hour stir in creamer. If it’s easier…?