Lamb Mushroom Crockpot Soup Recipe
Crockpot soup: All aboard in a crockpot. Plug it, and forget it!
Soup lovers out there, you’ll be thrilled! My crockpot soup is not just very low maintenance. It is also very elastic. I don’t do a stitch of work beyond throwing everything in the pot, and plug it on low. The lamb shanks yield a meat that literally falls off the bone, and the bones give the soup a lovely gelatinous texture. I absolutely love lamb shanks. Look at the gorgeous Lamb Dried fruit Tajine I make with it!
Tired of good old Cholent? Try Crockpot Soup!
This makes it perfect for Shabbos Lunch! We all love a good cholent, but this is a wonderful variation on a familiar theme
Throw your favorite grains in your crockpot soup
I left all grains out of my lamb soup, as I wanted to keep it more broth-y less starchy, but 1 cup of wild rice, barley, brown rice or even roasted chestnuts (easy to find, vacuum-packed and peeled) would work beautifully. Likewise, use dates instead of apricots; avoiding carbs? skip the potatoes and use more celery root (or turnips); use beef cheeks instead of lamb shanks, but rinse the beef cheeks thoroughly and do not add any salt whatsoever in the soup, as beef cheeks often err on the salty side.
My Crockpot soup came out terrific
I am listing the exact ingredient list I used, but including some terrific alternative options. You might want to leave it exactly as is, but if you tinker with it, please share! Just the other day I made it again, with 1 cup forbidden rice, and it was terrific. Likewise, I will be making it this week with
This Crockpot soup is DINNER! Or Shabbos Lunch!
- 4-5 lamb shanks ( or 4 pound Kolichel, or beef cheeks, thoroughly rinsed))
- 2 dozen tiny baby potatoes
- Optional: 1 cup forbidden rice, or wild rice, or chestnuts)
- 1 medium head celery root, diced small
- 2 red onions, sliced
- a dozen plum tomatoes, diced
- 2 pounds portobello mushrooms, diced
- 1 dozen dried apricots, diced (or medjool dates)
- 1/3 cup olive oil
- 1 bottle dry red wine
- 2 good pinches saffron
- 1 tablespoon turmeric
- 3 tablespoons Herbes de Provence
- 1 head garlic cloves, peeled
- 1 tablespoon sea salt
- 2 good pinches black pepper
Mix all ingredients in a large crockpot (mine is 8 quarts). Plug the pot, and leave it on low for 8-10 hours. So, if you plug it in the morning, a delicious dinner is waiting for you at home, with heavenly aromas wafting all over the house. And if you make it for shabbos, plug the crockpot just before Shabbos, it will be ready for lunch.
Taste the soup before serving. Adjust consistency and seasonings
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