Friday, July 10, 2015

[Japanese Recipes] Crock Pot Onion Soup

Crock Pot Onion Soup couldn't be more simple and is a great addition to any asian style dinner. I had this broth simmering on my counter all day long, and the outcome was nothing short of fantastic.


Crock Pot Onion Soup | Japanese Recipes



Even my toddler readily downed two bowls full! What can I say, the girl likes her fungi. She also scarfed on the cooked veggies that I removed from the crock pot, which was a shocker, even to me. In the past I've used the cooked veggies in veggies potstickers or even egg/spring rolls.

Crock Pot Onion Soup 2 | Japanese Recipes


Crock Pot Japanese Onion Soup

The Skinny:

Servings: 6 • Size: 1 Cup • Calories: 44 • Fat: 0.1 g • Carb: 6.5 g • Fiber: 1.8 g • Protein: 4.7 g • Sugar: 2.3 g • Sodium: 580.6 mg


Crock Pot Onion Soup 3 | Japanese Recipes


Ingredients:

2 Medium Carrots
2 Medium Celery Stalks
2 Garlic Cloves, Smashed
6 C. Reduced Sodium Fat Free Chicken Broth
1 Medium Onion, Wedges
8 Oz. Mushrooms, Sliced
4 Green Onions, Sliced (Optional Garnish)

Directions:

Crock Pot Onion Soup 4 | Japanese Recipes


Place everything but the mushrooms and green onions into a slow cooker.

I added in the bottom halves of the chopped green onions at this time as well and reserved the green upper halves for garnishing. 


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Cover and cook on high for 2-4 hours or low for 4-5 hours.

There isn't any reason to cut up the veggies because they are just there to cook in their flavors!

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An hour before serving remove the cooked veggies from the crock pot with a slotted spoon.

You can toss these, use them up in another yummy recipe, or serve them on the side. 

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Place the sliced mushrooms into the crock pot with the broth.

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Give it all a good stir.

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Cover to cook for another hour or until the mushrooms are tender.

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Divide among bowls and serve!

This recipe and image sources are referred in website: Theskinnyfork.com. Thanks so much!

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