I have a homely one-quart slow cooker. No frills, just a plug. I bought it two jobs ago in the hopes of making lunch at work. My colleagues did not think this was a good idea. It sat in the basement for the last
five six years because it runs on US current. I have a fancy one too. It has a chip-based timer and multiple heat settings. I can never use that one here in Europe because even a power converter won’t fix the frequency. So that one is still in the basement. But I digress. As I mentioned before I am trying to eat breakfast more regularly, and without eggs on my menu (at the moment anyway), I have been stumped for ideas. I like soup, so that’s what I have been making.
It was delightful on New Year’s Day to wake to the fragrance of fresh mushroom soup. This recipe fills my little slow cooker. You can also use a pressure cooker (less than 10 minutes high pressure, quick release).
2 leeks, sliced thin (use only the white bases)
2 – 3 cloves garlic, pressed
2 cups fresh mushrooms, chopped
1 T coconut aminos
one piece beef bone marrow (I have a package of bones in the freezer)
beef bouillon or bone broth (less that 1 quart/1 litre)
one sheet gelatin
Put everything except the gelatin in the slow cooker. I put the bone marrow on the bottom of the pot first. Add enough bouillon/broth to cover the vegetables. Plug in. Cook overnight. Come back in the morning. Remove the bone. Stir in the gelatin sheet. Use a hand-held wand blender to blend everything into a smooth soup. Or you can use a food processor or blender, in batches.
I enjoyed this with some sliced ham and spinach (briefly cooked in some water until wilted).
I thought I’d have enough for leftovers, but my husband finished the rest.