The Everything Kosher Slow Cooker Cookbook by Dena G. Price

customize the stock, making it an even better fit for the final product.
     
Place the carcass, carrots, celery, onions, parsnips, garlic, and wings into a 6-quart slow cooker.
Fill the slow cooker with water until it is 2 inches below the top. Cover and cook on low for 10 hours.
Strain into a large container. Discard the solids. Refrigerate the stock overnight.
The next day, scoop off any fat that has floated to the top. Discard the fat.
Refrigerate the stock for 2–3 days, or freeze up to 3 months.
    Beef Broth
    There is no added salt here since this broth is meant to be used in other recipes.
INGREDIENTS | YIELDS 7–8 CUPS
4 pounds meat beef bones (such as beef ribs, short ribs, or shank bones)
2 medium onions, peeled and quartered
2 carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
3 garlic cloves, peeled and lightly crushed
1 bay leaf
8 cups water, heated to a simmer
     
Combine all ingredients in a 6- or 7-quart slow cooker. Cover and cook on low for 8–10 hours. Occasionally skim off any foam that may rise to the top.
Strain the broth to remove the solids. Let the meat cool, then save for another recipe. Store the broth in a covered container in the refrigerator for 2–3 days, or freeze for up to 3 months.
    No-Beef Broth
    Portobello mushrooms give this pareve soup a beefy, earthy taste. Note: most Worcestershire sauce contains fish.
INGREDIENTS | YIELDS 4 CUPS
4 carrots, washed and cut into large pieces
2 large onions, peeled and quartered
1 celery stalk, chopped
2 cups fresh Portobello mushrooms, sliced
1 whole bulb garlic, crushed
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
6 cups water
     
In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 8–10 hours.
Strain the broth to remove the vegetables. Store the broth in a covered container in the refrigerator for 2–3 days, or freeze for up to 3 months.
    Vegetable Broth
    A versatile vegetable broth can be used as the base for almost any soup or stew. Note that it does not contain salt, so you must add that separately when using this broth in recipes.
INGREDIENTS | YIELDS 4 CUPS
2 large onions, peeled and halved
2 medium carrots, cleaned and cut into large pieces
3 stalks celery, cut in half
1 whole bulb garlic, crushed
10 peppercorns
1 bay leaf
6 cups water
Storing Broth
Homemade broth can be stored in a covered container in the refrigerator for 2–3 days, or frozen for up to 3 months.
     
In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 8–10 hours.
Strain the broth to remove the vegetables. Store broth, tightly covered, in the refrigerator.
    3-in-1 Soup (Mushroom-Barley Soup with Flanken)
    This soup was given its unusual name by a relative because it includes the soup, the main course (flanken), and the side dish (the potatoes) all in one pot. Lima bean-barley soup mix can substitute for the mushroom-barley soup mix.
INGREDIENTS | SERVES 8
1 teaspoon vegetable oil
6 pieces flanken (short ribs)
8 cups water
1 (approx. 6-ounce) cellophane “tube” mushroom-barley soup mix, any brand
2 medium potatoes, peeled and quartered
1 teaspoon kosher salt, plus more to taste
Flanken
Flanken is also known by the name of “short ribs” or “Korean-style short ribs.” The butcher creates flanken by cross-
cutting a rack of beef ribs into strips about an inch wide. Sometimes the strips are then cut between the bones into individual pieces and packaged as riblets.
     
Heat oil in a skillet over medium-high heat. Add flanken and brown on all sides (about 2–3 minutes per side).
Transfer flanken to a 4- or 6-quart slow cooker. Carefully add water and the mushroom-barley soup mix (reserving the small seasoning packet). Cover and heat on low for 6–8 hours.
Uncover and add contents of small packet from soup mix along with potatoes. Re-cover and increase the heat to high for 30 minutes.
Stir in salt. Taste and add additional salt, if necessary. Ladle soup into bowls and serve. Serve