The Everything Kosher Slow Cooker Cookbook by Dena G. Price Page B

mushrooms
1 ⁄ 2 cup canned bamboo shoots, sliced
4 ounces extra-firm tofu, cubed
1 tablespoon red chili paste
1 teaspoon white pepper
2 tablespoons cornstarch mixed with 1 ⁄ 4 cup cold water
     
In a 4-quart slow cooker, add all ingredients except for the cornstarch mixture; cook on low for 6 hours.
Pour in the cornstarch mixture; stir, and cook on high heat for 20 additional minutes.
    Pho Soup
    This Vietnamese noodle soup is easy to make in the slow cooker. Try it instead of vegetable soup on a cold night.
INGREDIENTS | SERVES 6
1 tablespoon coriander seeds
1 tablespoon whole cloves
6 star anise
1 cinnamon stick
1 tablespoon fennel seed
1 tablespoon whole cardamom
4-inch section of fresh ginger, peeled and sliced
1 onion, sliced
8 cups No-Beef Broth (see recipe in this chapter)
1 teaspoon soy sauce
8 ounces rice noodles
1 cooked chicken breast, thinly sliced or shredded
1 ⁄ 2 cup chopped cilantro
1 ⁄ 2 cup chopped Thai basil
2 cups mung bean sprouts
1 ⁄ 4 cup sliced scallions
Rice Noodles
Rice noodles are made from rice flour and water. They are sold in dry form and can usually be found in the Asian section of larger supermarkets. If you can’t find kosher rice noodles in your area, substitute thin pasta.
     
In a dry nonstick skillet, quickly heat the spices, ginger, and onion until the seeds start to pop, about 5 minutes. The onion and ginger should look slightly caramelized. Place the mixture in a cheesecloth packet and tie it securely with food-safe twine.
In a 4-quart slow cooker, place the cheesecloth packet. Add the broth, soy sauce, noodles, and chicken. Cover and cook on low for 4 hours.
Remove the cheesecloth packet after cooking. Ladle soup into bowls. Top with cilantro, basil, sprouts, and scallions.
    Creamy Wild Mushroom Soup
    Use margarine and soy or rice milk for a pareve alternative.
INGREDIENTS | SERVES 6
1 pound mixed wild mushrooms, sliced, divided
1 ⁄ 4 cup ( 1 ⁄ 2 stick) unsalted butter
1 medium onion, peeled and diced
2 garlic cloves, minced
2 cups vegetable broth
2 cups water
2 teaspoons fresh thyme leaves
1 bay leaf
1 cup dry sherry
1 (15-ounce) can evaporated milk
1 teaspoon kosher salt
1 ⁄ 4 teaspoon ground black pepper
1 ⁄ 2 cup minced fresh parsley leaves, chopped (for garnish)
2 tablespoons chopped chives (for garnish)
     
Coarsely chop 1 ⁄ 4 cup of the sliced mushrooms and set aside.
Melt butter in a large skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, until onions soften and start to brown, about 5–8 minutes. Add garlic and stir for an additional minute. Add remaining sliced mushrooms and cook for 5 more minutes, or just until mushrooms start to reduce and give off their liquid.
Transfer sautéed vegetables to a 4-quart slow cooker. Add in the vegetable broth, water, thyme, and bay leaf. Cover and cook on low for 4–6 hours.
Remove and discard the bay leaf. Stir in the sherry and evaporated milk. Set the cover ajar and cook for an additional 15 minutes to allow alcohol to evaporate.
Add the salt and black pepper. Taste and add additional salt and/or pepper if needed. Ladle into bowls and garnish with the chopped parsley leaves, chives, and the coarsely chopped mushrooms.
    Southwestern Corn Chowder
    The russet potatoes in this recipe will slowly break up during the cooking process and add to the creaminess of this pareve chowder.
INGREDIENTS | SERVES 4
1 ⁄ 4 cup margarine
1 onion, diced
1 jalapeño, minced
1 cup diced tomato
2 medium russet potatoes, peeled and diced
2 (15-ounce) cans creamed corn
2 cups water
2 cups unsweetened soymilk or rice milk
1 teaspoon chili powder
1 teaspoon cumin
1 ⁄ 4 teaspoon cayenne pepper
Salt and pepper, to taste
Creamed Corn
Some creamed corn recipes don’t get their creaminess from dairy products; it’s from the milky substance that comes from the cob after the kernels are removed. Check the label for a pareve hechsher to be sure it is dairy-free.
     
In a sauté pan over medium heat, melt the