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Tuesday, April 16, 2013

mushroom soup

Today I am taking an involuntary rest day :( It started last night and progressively got worse over the course of the day. My throat is so sore it hurts to talk. So when I got home from work I changed into jammies and went to my fridge to start making some homemade soup.

As I mentioned in my recipe for the stuffed chicken breasts (check them out here) I had half the stuffing left  since I only thawed 3 chicken breasts.

I had every intention of making a chicken noodle soup but I had a little less than half a can of mushroom soup that needed to be used. So I chopped up:

  • stalk of celery
  • half a carrot
  • 2 T onion
  • 1 tsp garlic
Saute the onion in olive oil (or butter) on low heat until it's soft. Season with salt and pepper. Add in the garlic and wait a minute before you add the celery and carrot. Let them soften up before adding the soup and water. Add in the soup and equal parts water. Since I had the brown rice, soup, and spinach mixture already I added that in to use it up. You can always use a can of soup, equal parts water, brown rice, and spinach of course if you don't have the left overs like I did. I like seasoning salt in mushroom soup for some reason so I added some of that. I added a bit too much pepper so it was quite spicy but sooooo good.