Monday, April 15, 2013

Lunch Break

 Spring Weather
Here's some music to enjoy. Take your pick.
Today's fantasy...April in Paris
Today's reality...Baby It's Cold Outside
Today's fantasy

Today's reality

Today's fantasy

Today's reality

Today's April snow storm calls for soup. This is called appropriately "Spring Pantry Soup". Notice how I mixed in a little Spring chick crouton...It's all in the details.

Spring Pantry Soup
1 tablespoon vegetable oil
1/2 large onion, diced small
1 clove garlic, minced
1 to 2 tablespoons fresh minced basil, chives, and green onion
1 bay leaf
1/2 of a  (16-oz.) bag frozen mixed vegetables, thawed, plus 1 cup diced carrots and broccoli (or whatever fresh vegetable you happen to have)
3-5 cups chicken broth, plus water to cover
1 (14.5-oz.) can cream of mushroom soup
2 cups cooked rice
1 (15-oz.) can white beans such as great northern
Salt and pepper
 Grated Parmesan cheese

Heat oil in a large dutch-oven or stock pot set over medium heat. Cook onions until they are translucent but not brown, about 5 minutes. Add garlic and cook just until fragrant, about 1 minute longer. Stir in herbs, bay leaf and thawed mixed vegetables and fresh vegetables and a large pinch of salt. Add broth and water as needed to cover vegetables. Bring mixture to a boil, reduce heat and continue cooking, uncovered, until vegetables are crisp tender, about 10 minutes. Stir in cream of mushroom soup, rice and undrained beans. Simmer until all ingredients are heated through. Season to taste with salt and pepper. Sprinkle with a generous amount of parmesan cheese. Yield: 6 to 8 servings.

This is my adapted version of this recipe because these were the ingredients I had on hand. It was delicious! The original recipe can be found at another of my favorite food blogs here!

Don't forget to wear an apron whilst cooking. ;)

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