Only advantage is that the pot will shut itself off. But it does not taste any different. Also takes much longer.

Anonymous wrote:Sounds good. Pls post recipe.

I guess it's more of a soup than a broth... I never have figured out the difference But I use it to make vegetarian matzah ball soup or as a base for other soups if there's leftover.
I leave out the parsnip and scale back to one carrot - I found it too sweet with them. Also use a whole package or more of mushrooms for more depth.


Mollie Katzen's Not-Chicken Soup

This recipe for a rich, golden soup is adapted from Berkeley resident Mollie Katzen's book "Still Life With Menu." As an alternative, the vegetables can be cut smaller and left in.
8 cups water
2 tsp. salt
1 8-inch parsnip, cut in chunks
2 large carrots, cut in chunks
8 to 10 (or more) cloves garlic, halved
2 medium onions, cut in chunks
2 stalks celery, coarsely chopped
a handful of mushrooms
1/2 tsp. turmeric
black pepper to taste
Combine ingredients in a large pot. Bring to a boil, lower heat and partially cover. Cook slowly for 1-2 hours.
Turn off heat and let soup cool to room temperature. Strain out and discard all the vegetables.
Heat gently just before serving.

Sounds good. Pls post recipe.

Will be great in the slow cooker. The big advantage of the slow cooker is when you're doing meat broths/ stock, though as you can simmer for multiple days without needing to leave a pot on the stove and element on.

The slow cooker can't hurt though if anything, your veggies will "steep" longer at a very constant temp.

It sounds ideal for the slow cooker.

Try and find out?

I make a veggie broth that I love - just combine raw veggies, water and simmer for about 2 hours.

Would there be any advantage or disadvantage to using the slow cooker instead? I have the time on my hands today - I don't mind doing it either way but wondering if the slow cooker might do this one some good.