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Slow-Cooker Carrot-Leek Bisque
Ingredients
  • 1 tablespoon canola oil
  • 1 tablespoon dry mustard
  • 2 leeks (white and light green parts only), cut into ¼-inch-thick slices (about 4 cups)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 7 cups unsalted chicken stock
  • 2 pounds carrots, peeled and cut into 2-inch pieces (about 5 cups)
  • ½ cup uncooked millet
  • ⅓ cup whole milk
  • 1 teaspoon lemon zest plus 2 tablespoons fresh juice (from 1 lemon)
  • 2 tablespoons chopped fresh chives
Steps
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