1 c. finely diced celery
1 c. finely diced carrots
1 c. finely diced carrots
4 cups chicken broth
1 c. finely diced onions
1 c. finely diced onions
1/2 bay leaf
1 tsp. dried oregano or 1 T. fresh oregano
1 T. dried basil or 1/4 c. fresh basil
1/2 c. butter
1/2 c. flour
1 tsp. dried oregano or 1 T. fresh oregano
1 T. dried basil or 1/4 c. fresh basil
1/2 c. butter
1/2 c. flour
1 c. Parmesan cheese (fresh grated is best)
2 c. half and half, warmed
1 tsp. salt
2 c. half and half, warmed
1 tsp. salt
1/4 tsp. black pepper
In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions and spices. Cover and cook on low for 5 to 7 hours until flavors are blended and vegetables are soft.
About an hour before serving, prepare a roux: Melt butter over low heat in a pan and add flour; stir constantly until smooth. Slowly stir in 1 cup hot soup from the slow cooker. Stir. Add another 3 cups soup and stir until smooth.
Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve.
In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions and spices. Cover and cook on low for 5 to 7 hours until flavors are blended and vegetables are soft.
About an hour before serving, prepare a roux: Melt butter over low heat in a pan and add flour; stir constantly until smooth. Slowly stir in 1 cup hot soup from the slow cooker. Stir. Add another 3 cups soup and stir until smooth.
Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve.
(even better the second and third day) - Tricia
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