I think I need prettier bowls for work lunches. In an effort to be greener, zero waste, I use real bowls instead of paper or Styrofoam. But I need some variety so I guess I'll go bowl shopping for a prettier Souper Sunday presentation!
This past week it was clean-out-the-fridge time and the orphaned veggies found themselves dropped into a soup. Sometimes those kind of soups are the best - no recipes to follow, just chop and dice whatever yummy vegs you have on hand and go from there. (Another bonus for zero waste.)
This time I had potatoes, 4 ears of yellow corn, roughly 8 ounces of white button mushrooms, an onion, garlic, and 2 carrots on hand. My crispers are now cleaner and ready for refilling.
Basically I sauteed all but the potatoes for several minutes. Then I added potato chunks and enough vegetable broth to cover the potatoes. Let that simmer until the potatoes are tender. Mix in a big spoon of flour and slowly add milk to thicken. I also used oregano, bay leaf, parsley, salt and pepper.
It made enough for two days lunches for us. Once Doug retires I will divvy up the lunch fixings so he can heat some at home and I take some to work. Now that will be weird after eating lunch together for decades. More on that later.
For next week I am working on a soupy chicken curry. Love a curry.
Linking up with Beth Fish's Weekend Cooking Series and Deb at Kahakai Kitchen for Souper Sunday. Check out her Lentil Soup HERE.
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