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[Editor's Note: I loved reading SusanV's review of The Vegan Slow Cooker, a new cookbook from Kathy Hester. The book sounds terrific—both well-designed and well-conceived, and I'm always on the lookout for more ways to put my slow cooker to work. The hot and sour soup SusanV made from the cookbook sounds like a winner! --Genie]
Kathy’s Slow-Cooker Hot and Sour Soup
I had a hard time deciding which recipe to test from the book—both the Pumpkin Lasagna and the Caribbean Mango Black Beans had me intrigued—but the decision was taken out of my hands when my husband saw the Hot and Sour Soup recipe. It’s a soup he’s been craving ever since he became vegetarian, and I just haven’t found a recipe he really likes. Kathy’s version, however, was a huge success. Though it wasn’t exactly what he remembered, it was so flavorful due to the long-cooking of the mushrooms in garlic and ginger-flavored broth–we both loved it.
Image Credit: FatFree Vegan Kitchen, used by permission
