Submitted by Marlene Metherel 1 pkg(1/2 oz) dried porcini mushrooms 1 c boiling water 2 tbs butter 2 onions, thinly sliced 4 stalks celery,peeled, thinly sliced 3 cloves garlic, minced 2 tsp dried thyme leaves 1 tsp salt 1 tsp cracked black peppercorns 2 tbs all purpose flour 1 can(10 oz) condensed cream of mushroom soup (does not curdle like milk or cream if cooked for long time) 3 c carrots,peeled & thinly sliced 2 c white turnips, peeled & cut into 1/2 inch cubes 3 med potatoes, peeled & thinly sliced 1/2 c whipping cream 1 c frozen peas, thawed 1/2 c finely chopped dill
Topping
1 1/2 c all purpose flour 1 tbs baking powder 1 tsp salt 6 green onions, white part only, finely chopped 1 egg beaten 1/2 c milk - In a heatproof bowl, soak mushrooms in boiling water for 30 minutes. Drain, reserving liquid. Pat mushrooms dry with paper towel and finely chop. Set aside. In a skillet, melt butter over med heat. Add onion and celery and cook, stirring, until softened. Add garlic, thyme, salt, pepper and mushrooms and cook, stirring, for 1 minute. Sprinkle flour over mixture and cook, stirring for 1 minute. Add reserved mushroom liquid and stir until thick. Stir in mushroom soup until mixture is smooth (will be very thick). Remove from heat.
- In slow cooker stoneware. Combine carrots, turnips & potatoes. Pour contents of pan over mixture & stir to combine.
- Cover & cook on Low for 8-10 hrs or on High for 4 -5 hrs, until veggies are tender. Stir in cream, peas & dill. Taste for seasoning & adjust.
- To make topping: In a bowl combine flour, baking powder & salt. Stir in green onions. Mix in egg & milk to make a lumpy dough. Spread batter over veggie mixture as best you can to resemble a crust. Cover & cook on high for 30 - 40 minutes or until toothpick comes out clean when inserted in center of batter.
This all seems like a lot when you look at it but is VERY GOOD. Steps 1 to 3 can be done ahead of time which helps. In my cooker took the 10 hrs on low. Also I think I will make extra topping when I do again.
|