This is the saying that I live by : )
Last night I made a vegetarian version of a childhood favorite-homestyle chicken noodle soup.
I tailored the recipe on the back of Reames frozen noodles.
-12 oz reames homestyle egg noodles
-2 tsp parsley
-1 tsp thyme
-1 bay leaf
-1 quart of vegetable stock
-1 cup of water
– ~2 cups of celery
– ~1 cup of carrots (I’m not a big fan of cooked carrots)
-12 oz mushrooms
– 1 cup onion
-2 cups milk
-pepper to taste
In a large pot, mix the vegetable stock and seasonings and bring to a boil.
Add the noodles, celery, carrots and onion and return to a boil. Simmer 20-30 minutes or until done.
Meanwhile, saute the mushrooms in another pan with olive oil or butter until browned. Combine 1/2 cup milk and flour in liquid tight container and shake until smooth. Add mushrooms, flour mixture, and remaining milk to soup. Continue cooking until you reach a thick consistency and it is heated through. Enjoy!
I haven’t had this soup since I became a vegetarian ~2 1/2 years ago. Yum! I didn’t miss the chicken one bit. It’s super easy to make.
So this is what it will look like (minus the chicken).
I need an iphone.