Left for additional 1.5 hours (3 total) on low, switched to warm. Taste tested – added 2tsp Himalayan pink salt.
1 courgette cut small dice, steamed, mixed into slow cooker.
1 packet of 4 cheese sauce (plus cup of boiled water) mixed in bowl with 3 large fresh parsley stems chopped fine and a layer of a fairly large leek rolled, sliced fine, steamed also mixed in. 7 small thin ham slices chopped very small stirred through to.
Using a mug poured soup into bowl, then just started dropping leek & parsley sauce using tongs until half merged. Nigella & sesame seed sprinkles to serve.
All the sauce was included in the bowl photo, though still have a reheat of vege beef soup.
1 Comment
Scotch fillet 150g diced
6 Swiss brown mushrooms cut very fine
2 cups boiled water
At 1.5 hours (low setting) added can of creamed corn that had been mixed with the following –
5tsp paprika, 2tsp cajun, 2tsp onion powder, 2tsp (dried) parsley, 2tsp dill, 1tsp caraway seeds, 1tsp chives.
Left for additional 1.5 hours (3 total) on low, switched to warm. Taste tested – added 2tsp Himalayan pink salt.
1 courgette cut small dice, steamed, mixed into slow cooker.
1 packet of 4 cheese sauce (plus cup of boiled water) mixed in bowl with 3 large fresh parsley stems chopped fine and a layer of a fairly large leek rolled, sliced fine, steamed also mixed in. 7 small thin ham slices chopped very small stirred through to.
Using a mug poured soup into bowl, then just started dropping leek & parsley sauce using tongs until half merged. Nigella & sesame seed sprinkles to serve.
All the sauce was included in the bowl photo, though still have a reheat of vege beef soup.