I’m happy with this first food fight theme of 2017 – slow cooker soups.
While participating in the Countdown to 2017 blogging event (also hosted by Sarah of Fantastical Sharing of Recipes) I discovered that I hadn’t blogged a single slow cooker recipe in 2016. Good news, I’ll have at least one slow cooker recipe to share at the end of this year.
My slow cooker will be earning its keep in my cupboard this year. I’m happy to finally report that we’ve worked out a way to add Pure Barre back into my schedule.
I gave Pure Barre a try in January of last year in Ohio and loved it! I became hooked and attended class as often as possible. While my husband was getting his masters it was easier as his schedule was more flexible.
When we moved to California I immediately searched for the nearest studio and found it less than a mile from our place. It’s conveniently located next to Whole Foods, an easy 20 minute walk (sans stroller) or 4 minute drive. I was excited! But then I saw their class schedule times and my heart sank. It simply wasn’t going to work with my husband’s schedule/traffic.
After coming back from our Christmas vacation we reassessed and figured we at least had to try. I’m nearing the end of my 1st month unlimited membership and I’ve been able to go 3-4 times a week! Those days that I’m only able to go around dinner time, the slow cooker is going to be my best friend. I’ll be able to feed the kids before heading to the studio and my husband will have warm food whenever he wants it and I can have a warm dinner when I return home, too.
I can’t wait to see what everyone else has brought to this food fight!
I’m sharing a Japanese Onion Soup with Mushrooms. It’s a simple soup that makes for a perfect appetizer or light lunch. I served the soup alongside homemade teriyaki.
As I was editing my photographs, I realized I forgot to garnish with scallions! Oops. I’m happy to say I still like the pictures! I decided to set aside enough soup to save for a photo shoot the next day at lunch to take advantage of natural lighting. Evidently, I forgot about slicing some fresh scallions.
Japanese Onion Soup with Mushrooms
- 2 carrots, peeled and cut in half
- 2 stalks celery, cut in half
- 1 onion, quartered
- 2 cloves garlic, smashed
- 4 scallions, roughly chopped (plus more for garnish)
- 6 C chicken stock
- 1 container (8 oz) sliced mushrooms
- Place carrots, celery, onion, garlic, and scallion in a slow cooker. Top with the chicken stock. Cook on LOW 4-5 hours.
- Remove veggies from the broth. (I added the onions to my teriyaki!) Season to taste with S+P. Add the mushrooms and cook on LOW one more hour.
- Serve warm. Option to garnish with fresh scallions.
*This recipe is adapted from Amanda at http://theskinnyfork.com/blog/2013/3/8/crock-pot-japanese-onion-soup*
If you would like to join our Fantastical Food Fight, you can learn more on our informational page.