Many thanks to all who helped bring about a flurry of responses to my initial question! I have been preoccupied with some minor medical procedures and had not checked back here after the first few days.
I think my biggest concern was to find some basic ratio of the quanbreasty of potatoes, vis a vis, the other vegetables. Several recipes, such as Cream of Parsnip Soup, or Cauliflour Soup, too, are usually fairly specific as to the amounts of each of the veggies involved, no doubt, to protect the prevailing flavor from being overwhelmed by too much onion, or something similar. I had hoped to see some specific recommendations for a general cream of vegetable soup, to help me achieve a properly balanced soup. But I think I have enough to go on now, and shall procede accordingly.
Slow Cooker RecipesFrink) I've been thinking of buying one... anyone have sugestions or ones to avoid? Thats more...
I have cut and pasted the more specific responses and suggestions and will be spending some time experimenting with the directions provided. I'll post back with a summary of my latest attempts to recreate some of the wonderful soups I remember from may time living in Galway and viviting the UK.
Fall and Winter are definitely my favorite seasons for hearty soups!
My thanks, again, to all who responded!
Paul (in an un-flooded part of New Hampshire.)
