{"id":3308,"date":"2019-11-03T13:00:27","date_gmt":"2019-11-03T17:00:27","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3308"},"modified":"2019-10-24T18:01:10","modified_gmt":"2019-10-24T21:01:10","slug":"slow-cooker-hot-and-sour-soup","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/11\/03\/slow-cooker-hot-and-sour-soup\/","title":{"rendered":"Slow-Cooker Hot and Sour Soup"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>\n<div class=\"pol-message-dialog\">\n<p class=\"pol-message-dialog-text\">2 (14.5 ounce) cans reduced-sodium chicken broth<\/p>\n<p class=\"pol-message-dialog-text\">2 medium carrots, bias-sliced (1 cup)<\/p>\n<p class=\"pol-message-dialog-text\">1 (8 ounce) can bamboo shoots, drained<\/p>\n<p class=\"pol-message-dialog-text\">1 (8 ounce) can sliced water chestnuts, drained<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd cup water<\/p>\n<p class=\"pol-message-dialog-text\">1 4-ounce can (drained weight) sliced mushrooms, drained<\/p>\n<p class=\"pol-message-dialog-text\">3 tablespoons rice vinegar or white vinegar<\/p>\n<p class=\"pol-message-dialog-text\">1 tablespoon reduced-sodium soy sauce<\/p>\n<p class=\"pol-message-dialog-text\">1 teaspoon white sugar<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc teaspoon crushed red pepper<\/p>\n<p class=\"pol-message-dialog-text\">2 tablespoons cornstarch<\/p>\n<p class=\"pol-message-dialog-text\">2 tablespoons cold water<\/p>\n<p class=\"pol-message-dialog-text\">8 ounces frozen peeled and deveined uncooked shrimp, if desired, leave tails on shrimp.<\/p>\n<p class=\"pol-message-dialog-text\">4 ounces refrigerated water-packed firm tofu (fresh bean curd), drained and cubed<\/p>\n<p class=\"pol-message-dialog-text\">2 tablespoons snipped fresh parsley or cilantro (optional)<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">In a 3\u00bd- or 4-quart slow cooker, combine broth, carrots, bamboo shoots, water chestnuts, the \u00bd cup water, the mushrooms, vinegar, soy sauce, sugar and crushed red pepper.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">If using low-heat setting, turn to high-heat setting. In a small bowl stir together cornstarch and the 2 tablespoons cold water; stir into chicken broth mixture in slow cooker. Add frozen shrimp and the tofu. Cover and cook for 30 minutes more. Sprinkle each serving with parsley.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/5655756.jpg\" alt=\"Slow-Cooker Hot &amp; Sour Soup\" \/><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 (14.5 ounce) cans reduced-sodium chicken broth 2 medium carrots, bias-sliced (1 cup) 1 (8 ounce) can bamboo shoots, drained 1 (8 ounce) can sliced water chestnuts, drained \u00bd cup water 1 4-ounce can (drained weight) sliced mushrooms, drained 3 tablespoons rice vinegar or white vinegar 1 tablespoon reduced-sodium soy sauce 1 teaspoon white [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-3308","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3308"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3308\/revisions"}],"predecessor-version":[{"id":3309,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3308\/revisions\/3309"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}