This came about– accidentally. I am pleased…
Mushroom Vegetable Soup ~
~ Skirt in the Kitchen ~
Saute 1 large purple onion; salt & pepper this, from the get-go…
Chop 1 half of a yellow bell pepper– or the whole thing if you choose to do so…
Add lastly to saute– 2 cloves garlic or 1 large one– mince it.
Pour into pot 8 cups chicken broth.
Cut into pieces asparagus to equal 1 cup…
Chop carrots to become 2 cups.
Choose fingerling potatoes–
to be able…
… to slice into small coins, the ideal size and look for this elegant, practical dish– 2 1/4 cups.
Add a pinch of hot pepper flakes,
and several drops of fish sauce.
Brush off dirt from 8 ounces of portobello mushrooms.
Slice the mushrooms into whole slices…
Add combination of sauteed cabbage and sausage– I used the leftover filling for my bierocks, frozen and thawed– (Go to space bar on front page of blog and enter “Bierocks” to see the recipe for the filling– It will pop up directly above this post; otherwise, just simply add cabbage and sausage, but it’s better with the bierock combination.)Things come in handy when planned ahead, put in the freezer to add to another meal or to make a new one from leftovers immediately saved in the freezer–
… I put in 2 cups’ worth of the sausage and cabbage.
Cook and simmer the soup once it gets to a boil, turning it down, but leave it covered because towards the end, when all the vegetables are tender,
… you will need the liquid for this– Asian rice sticks. Put them in at the very last, just enough per serving at each time to fill into each bowl for each person because it does not take long for these to cook– and you don’t want them– mushy. Only cook these at the time of serving the soup per bowl for each person, one at a time, adding a serving of rice sticks into the pot of soup repeatedly right before a ladle of soup and sticks are in the bowls.
Very healthy; nutritious as well as tasty.
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