Tuesday, June 25, 2019

Mushroom and Stuff Soup #Vegan

Charlie and I love soup. Silly boy bought two books of soup recipes. I'm like, "You only need two recipes: Whatever you got in the fridge, and whatever you got in the fridge plus milk gravy."

This one didn't have milk gravy.

Portobello mushrooms, leftover peas, carrots, celery. Onion powder, garlic powder, Penzeys Fines Herbes, water, and Not-Chick'N bouillon.

As always, I cooked the mushrooms in a dry pan to concentrate the flavor (in my Instant Pot on the Saute setting), added the water and bouillon until the bouillon dissolved, then added the rest of the ingredients, sealed the lid, and set it for Soup. Or you could use a regular pot on the stove and simmer it for a while.

I'm posting at my blog today about a casserole I made that wasn't as successful as I would have liked, and what I did with it.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

1 comment:

Cerebrations.biz said...

I call my soups- what I have- since that's what I add to make them.
Glad to see you do the same.