I was gardening with my family and realized I was going to need more room for the tomato plants I had. I have had a patch of wild onions that I dug up so I had a place for more tomatoes. Thus started my endeavor to come up with a recipe for lots of green onions. The recipe I did I specifically used Wild Green Onions, but regular green onions can work just as well.
Crock-Pot Japanese Clear Onion Soup
3-4 Containers of Chicken Broth 32 oz each
8 Klondike Gourmet Potatoes, halved
1/2 Onion Cut in Quarters
1 Clove of Garlic
3-4 Large Fresh Mushrooms
1 1/2 Cup Carrot Shredded
2 Stalks of Celery
2 More Stalks of Celery
One Bunch of Green Onions
1 1/2 cup of Frozen Peas
1-3 Cups of Water To Thin Out Broth
1 1/2 Pounds of Cooked Chicken or Cooked Shrimp
Salt and Pepper to taste
- First you are going to cook the veggies in the broth for the flavor.
- 3-4 Packages of Chicken Broth (can also do Beef Broth), depending on how big your crock is.
- Slice the Mushrooms and place in crock, if you want some in the actual soup to eat, hold one for the soup later.
- Place onions, 1/2 cup carrots, and halved celery into crock.
- Take half of the green onions, cut them in half and place in crock.
- Place all potatoes in the crock.
- Cook on low for 6 hours, or high for 3-4 hours.
- Once that has been cooked, you will scoop out the potatoes, they will be going back inside the soup.
- Strain broth for all the remaining veggies, leave aside.
- Place broth back in crock.
- Place potatoes back in crock.
- Place one cup of the shredded carrots into crock.
- Place the one mushroom into broth if your wanting to *optional.
- Chop remaining uncooked celery thinly and place in crock.
- Chop up remaining uncooked green onions very thinly and place in crock.
- Place frozen peas into crock.
- Place cooked chicken or cooked shrimp into crock.
- Add water to broth if necessary.
- Salt and Pepper to taste (may be easier to know once it’s all cooked up).
- Cook for an additional 2 hours on low.
So basically the only vegetable that will be saved and not throw out is the original placed potatoes. Potatoes are less for the flavor of the broth, and more that they need to be cooked longer. All other original veggies will be strained out. You will then put fresh ones back in along with the meat (if so desired) and will warm it back up and served that way.