the weather has been good in provo, not too hot, sleeping under the blanket and drinking hot tea at night feels good for a change – and i still get to go out for dinner in short sleeves.
it has also inspired me to cook some hot meals and this mushroom soup is one of my last achievements.
i had been looking for a non-cream mushroom soup, otherwise i would kind of feel like cheating – everything tastes good if you add cream to it! you can find the recipe here, the only suggestion i give is using vegetable stock and making yours at home.
image source here
during the past year i started “picking” on stock, every time i saw a recipe that involved chicken or vegetable stock in it, i would go arghhh and wouldn’t even consider it. sometimes it was a little frustrating, but i didn’t like the idea os buying something pre-made that i just can’t trust what is made of.
so last week i started looking for a vegetable stock recipe and give it a try…
it is sooooo easy – gather some vegetables and herbs in a pan, fill with water and simmer, then cook for an hour (you can find the instructions here). it is a great way to give use to unwanted veggie stems and stalks too.
the taste is way better and much healthier, you won’t go back to buying ready made stock again, i guarantee!
images and instructions here