Slow Cooker vegetable broth with mini bacon dumplings

Name: Slow Cooker vegetable broth with mini bacon dumplings
Total time: 39600 s
Yield: 4 servings
Cuisine: British
Ingredients: 40 g butter; 1 leek (sliced, white and green parts kept separated); 150 g swede (diced); 150 g parsnip (diced); 150 g carrot (diced); 1 celery stick (sliced); 50 g pearl barley; 1 litre boiling veg stock; 2-3 stems of sage; 1 tsp english mustard; salt and pepper; 75 g self raising flour; 40 g shredded veg suet; 2 rashers streaky bacon finely diced; 3 tbs water

Sinead Sherman @cook_19391146

Slow Cooker vegetable broth with mini bacon dumplings

Sinead Sherman @cook_19391146

Saved

Ingredients

11 hours

4 servings

40 gbutter
1leek (sliced, white and green parts kept separated)
150 gswede (diced)
150 gparsnip (diced)
150 gcarrot (diced)
1celery stick (sliced)
50 gpearl barley
1 litreboiling veg stock
2-3stems of sage
1 tspenglish mustard
salt and pepper
Dumpings
75 gself raising flour
40 gshredded veg suet
2 rashersstreaky bacon finely diced
3 tbswater

Saved

Steps

11 hours

1

Heat butter in frying pan, add white sliced leek and fry for 2-3 mins. Stir in the veg and celery and fry for 5 mins.
2

Add pearl barley to the slow cooker, add fried veg, boiling stock and sage. Stir in mustard and a little salt and pepper. Cover with the lid and cook on low for 8-10 hours.
3

Make the dumpings- put flour, suet and bacon in a bowl with a little salt and pepper. Mix together then gradually mix in enough water to make soft not sticky dough. Knead lightly on a lightly floured surface and then cut into 12 pieces. Roll into balls.
4

Stir in remaining green pieces of leek into the soup, add the dumpings spaced slightly apart and replace the lid and cook on low for an hour. Serve.