I found this recipe in the following book:
For this recipe you will need the following:
1 large yellow onion
2 large carrots
1 large all-purpose potato
1 large parsnip(which I did not use due to being allergic to them!)
1 celery rib
3 garlic cloves
1 tablespoon olive oil
Salt and freshly ground pepper
1/2 cup coarsely chopped fresh parsley leaves
4 dried shiitake or porcini mushrooms(I used fresh shiitake mushrooms, pre-sliced)
2 bay leaves
1/2 teaspoon black peppercorns
1 tablespoon tamari or other soy sauce
7 cups water
Cooking implements:
Basting/Sauce Brush
4 to 6 quart Slow Cooker
Baking Pan, oiled
First thing you need to do is pre-heat your oven to 450°F.
Step two? Make a mess.
Otherwise known as gathering up your ingredients.
Then you start prepping everything! First off, give everything a good scrub.
After this step, everything will look much more organized and manageable.
First, we are going to cut our onion into thick slices. Don't separate the rings!
Then you cut the carrots, potato(leaving the skin on!), parsnip(if you're using it), and celery rib into 1-inch chunks.
Take your three cloves of garlic and leave them unpeeled. Then, crush them! My favorite method is to cover them with the flat side of a knife, make a fist, and take out some aggravation with a couple good, firm hits. Be careful not to cut yourself doing this, though!
Arrange your veggies on your oiled baking pan and, this is a step I shamefully forgot while prepping my own veggies, brush the olive oil on the veggies and add some salt and fresh ground pepper, to taste. Now they're ready for baking!
You're going to want to bake them for 30 minutes, flipping them once half way through. These were mine at their half way point!
While the veggies are cooking, get your slow cooker set up. If you are using the dried mushrooms, soak them in 1 cup of hot water until softened, then drain. I could only find fresh mushrooms, so those went into the pot first. Then add the two bay leaves, soy sauce, 1 teaspoon salt, and the 1/2 teaspoon black peppercorns.
Next, coarsely chop your parsley and put 1/2 cup into the slow cooker.
Once your veggies are done, take them from the oven and carefully put them in the pot with everything else.
Finally, add the 7 cups water to the pot!
I gave mine a good stir once I got everything in there. Now, all that's left to do is put the lid on! Set the slow cooker on low for eight hours, and we're done!
This has been going for me for a couple hours now. I had to go out of the house to run a couple of errands, and the smell that greeted me once I came home was already wonderful. I'm excited to see how this turns out!
