5
1
⁄
2
to 7 qt
3 to 5 qt
5
1
⁄
2
to 7 qt
3 to 5 qt
5
1
⁄
2
to 7 qt
3 to 5 qt
10
Chunky Chicken Barley Soup
1
2
(14 oz) cans chicken broth
1
2
(16 oz) packages frozen vegetables for soup or stew
2
⁄
3
1
1
⁄
4
cups pearl barley
1
2
cups fresh mushroom slices
2
4
cups water
1
2
(1.8 oz) envelopes dry vegetable soup mix
1
2
pounds boneless chicken breasts, cut in cubes
1
⁄
2
1
teaspoon salt
1
⁄
8
1
⁄
4
teaspoon pepper
Combine all ingredients in crock.
Cover and cook: Low – 6 hours OR
High – 3 hours.
Makes about 3 or 5 quarts.
Cream of Tomato Soup
1
2
(28 oz) cans tomato puree
1
1
(6 oz) can tomato paste
1
1
(1.8 oz) envelope white sauce mix
1
2
(12 oz) cans evaporated milk
1
2
cups water
1
2
(14 oz) cans vegetable or chicken broth
1
2
teaspoons salt
1
2
teaspoons sugar
1
1
⁄
2
tsp.
1
tablespoon dried basil
Combine all ingredients in the crock. Stir well.
Cover and cook: Low – 6 hours
OR High – 3 hours.
Makes about 2
1
⁄
2
or 4
1
⁄
2
quarts.
Creamy Corn & Potato Chowder
3
6
(16 oz) cans creamed corn
1
⁄
4
1
⁄
2
cup chopped onion
1
1
(12 oz) can evaporated milk
1
1
(14 oz) can chicken broth
1
2
cups water
1
1
(7.06 oz) box sour cream and chive flavored,
dry mashed potato mix
Combine all ingredients in crock. Stir well.
Cover and cook: Low – 6 hours OR
High – 3 hours.
Makes about 3 or 5 quarts.
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