My parents got me the Thermos Shuttlechef set around Christmas. I love using it to cook soup, especially in warmer weather (much better than the slow cooker).
I know normally people don’t want soup in the summer, but Taiwanese (and other East Asian) people have soup noodle or soup all year round.
I used it to make a Carrot Mushroom Barley Soup inspired from Food Network Magazine: Great Easy Meals.
- Tomato juice – one of those big cans
- Mushrooms (~10)
- 2 tablespoon of olive oil
- 2 tablespoon of unsalted butter
- 1 cup of instant barley
- 1 medium onion, chopped
- 1 stalk of celery with leaves, diced
- 1/4 teaspoon of dried rosemary
- Salt and pepper to taste
- 4 medium carrots, diced
- Chard – I had about 1 cup from my garden
- Heat olive oil and 2 tablespoon of butter in the inner pot. Add the mushroom and barley, cook for about 5 minutes on low/medium heat.
- Add onion, celery, rosemary, salt, and pepper. Cook for about 2 minutes. Then add the carrots to cook for about 2 minutes.
- Add the tomato juice (and depending on how much liquid you have, add a bit of water), and bring mixture to a boil on medium heat. Then add the chard and make sure the soup is well mixed. Put the inner pot in the Thermos cooker. Leave it for a few hours. I think I left mine for a bit too long (~5 hours), most of the liquid was absorbed. I added some water later, which worked out ok.
This page explains how it works. Definitely something I can use when bring soup, stew, chili, or curry to potlucks.