This is a long winded way of saying, I have been cooking a lot at home, but nothing too exciting. At the same time I have been working on my creativity in attempts to utilize the stuff in our pantry, freezer & fridge. One evening I combined a 2 lb bag of frozen green beans, 1 can of cream of mushroom soup, a hefty sprinkle of cheese and a box of instant stuffing to make an easy casserole. It was pretty tasty too!
End of the Week Soup
2-3 Cups Sliced Mushrooms (I had a partial pack of whole buttons to use up)
1 Onion Diced
2 Cloves Garlic Diced
2 Tbsp Oil
1 lb Package of Basic Frozen Veggies (I used a Pea & Carrot Mix)
3 Cups Water and/or Broth (Milk would probably go well here too!)
4 oz Cream Cheese
Salt & Pepper to Taste
In a stock pot saute mushrooms, onions and garlic in oil for 5 minutes or until onions are translucent.
|Waiting for the simmer.|
|Not particularly photogenic, but when has pea soup ever been photogenic.|
We enjoyed this ugly soup with a chicken thin sandwich on the side.