It has been far too long since I've shared a recipe. I'm so sorry! Life has been...well...life. It doesn't mean I haven't been cooking in the crock pot though! I've tried some new recipes, remade plenty of favorites, and really want to focus on sharing those with you. I've tried to stay in touch a bit through the Crock Pot Virgin Facebook page too.
And I'm so out of practice with blogging, that I didn't even take pictures of my most recent crock pot meal, but I enjoyed it so much I wanted to share it anyway. (I'll try and update this post in the future with pictures when I make it again.) This is a slight variation of the recipe on page 222 of Stephanie O'Dea's More Make It Fast, Cook It Slow: 200 Brand-New, Budget-Friendly, Slow-Cooker Recipes
(great cookbook by the way!).
If you've never had Mulligatawny, you're in for a surprising treat! It's a soup (in case you didn't know) and my hubby and I were first introduced to it at one of our favorite restaurants in Lake Oswego, OR (near Portland), Gubanc's Pub and Restaurant. This was one of the soup specials in the rotation and we always kept an eye out for it so we could eat this yumminess!
