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Chunky Chicken Barley Soup
| 3 to 5 qt | 51⁄2 to 7 qt | 
 | 
| 1 | 2 | (14 ounce) cans chicken broth | 
| 1 | 2 | (16 ounce) packages frozen vegetables for soup or stew | 
| 2⁄3 | 11⁄4 | cups pearl barley | 
12 cups fresh mushroom slices
24 cups water
| 1 | 2 | (1.8 ounce) 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 the crock. Cover and cook on: Low – 6 hours; OR High – 3
hours. Makes about 3 or 5 quarts.
Cream of Tomato Soup
| 3 to 5 qt | 51⁄2 to 7 qt | 
 | 
| 1 | 2 | (28 ounce) cans tomato puree | 
| 1 | 1 | (6 ounce) can tomato paste | 
| 1 | 1 | (1.8 ounce) envelope white sauce mix | 
| 1 | 2 | (12 ounce) cans evaporated milk | 
| 1 | 2 | cups water | 
| 1 | 2 | (14 ounce) cans vegetable or chicken broth | 
| 1 | 2 | teaspoons salt | 
| 1 | 2 | teaspoons sugar | 
| 11⁄2 tsp | 1 | tablespoon dried basil | 
Combine all ingredients in the crock. Stir well. Cover and cook on: Low – 6 hours; OR
High – 3 hours. Makes about 21⁄2 or 41⁄2 quarts.
Creamy Corn & Potato Chowder
| 3 to 5 qt | 51⁄2 to 7 qt | 
 | 
| 3 | 6 | (16 ounce) cans creamed corn | 
| 1⁄4 | 1⁄2 | cup chopped onion | 
| 1 | 1 | (12 ounce) can evaporated milk | 
| 1 | 1 | (14 ounce) can chicken broth | 
| 1 | 2 | cups water | 
11 (7.06 ounce) box sour cream and chive flavored, dry mashed potato mix
Combine all ingredients in the crock. Stir well. Cover and cook on: Low – 6 hours; OR
High – 3 hours. Makes about 3 or 5 quarts.
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