Tuesday, November 15, 2011

Soup-Dee-Doo-Wah


We love soup at our house. In the summer, it only heats one little burner and cup of soup + cold sandwich = all you can eat. In the winter, it warms you down to your toes, especially if you soak your feet in it. I did not just say that.

Anyway, soup is easy to make.

SOUP

  • stuff
  • liquid
  • seasoning

Boil the stuff in the liquid and add the seasoning.

No, not like "boil shoes and dirt in used motor oil and add grass". Smart-alek.

Okay. ~heavy sigh~

Let's call this ... oh ... mushroom soup with pasta.

MUSHROOM SOUP WITH PASTA

  • olive oil
  • onions
  • water
  • mushrooms
  • vegetable bouillon
  • marjoram (because DH LOVES marjoram)
  • pasta

While you bring water to a boil (all right, keep your shirt on, one cup of water per serving, okay?), cut the onions into slices or dices and slowly cook in oil until translucent, then add onion and oil to the pot. If you want to use one pan and take a little longer, do this is the pot first and THEN add the water. Add bouillon according to package directions for the amount of water you've chosen to use. Slice mushrooms and add, raw, to the pot. Lotsa mushrooms. Reduce heat and simmer for about 20 minutes. Bring back to boil. Add marjoram (or preferred seasoning) and pasta and cook until pasta is done according to package directions.

You can use butter or margarine or peanut oil if you prefer, but, unless you're on a fat-free diet, you want some fat in there to give it a satisfying mouth-feel.

If the pasta you use is made with spinach and/or tomatoes, or is (as we like) cheese tortellini, so much the better.

Doo-wop-bam-boom.

Marian Allen
Fantasies, mysteries, comedies, recipes

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