Advice on adapting soup recipe for the slow cooker
I need some help adapting my turkey vegetable soup recipe for the slow cooker. This is a recipe I usually make on my cooktop but since it is outrageously hot here, I would like to try making it in the crockpot this time. I am mainly concerned with how to adjust the amount of liquid since I know that you need to use less. Any input would be greatly appreciated.
Well, I use my slow cooker alot for soups. I don't have a "formula" for conversions. I just tend to use about 1/3 less (stock) than I normally would for stove top cooking. It usually needs more salt when finished. If it is cooking all day on low, the moisture adds about an additional 1/4 -1/3 cup liquid, but the flavors expand, so I just reduce the stock by 1/3 and call it good.