These photos represent a few of the random things I discovered this week (5 to be exact, as I play along with Random 5 Friday at Nancy's A Rural Journal).
1.Gate. This gate is the entrance to a garden situated between two commercial brick buildings in our little town. Here it is with a very light covering of snow on Monday.
2. Rainbow. A full rainbow pierced the sky Thursday morning. Dennis and I rushed outside with our cell phones to capture it. Rainbows remind me of God's faithfulness. "I set My bow in the cloud, and it shall be for a sign of a covenant between Me and the earth." (Genesis 9:13)
3.Tiny Cottage Kitchen. I'm crazy about this little kitchen I found while perusing the net.
It's soup season again; one of the reasons I love this time of year. A favorite soup here at A Joyful Cottage is my Creamy Potato Mushroom.
Looks good, right?
Looks like it took all day to make? Wrong.
It takes less than an hour -- from start, to finished and on the table -- and I'm going to show you how I do it with one big shortcut.
A couple of years ago, when our local Safeway store had a BYGO sale, I discovered Bear Creek Country Kitchens Creamy Potato Soup Mix. Individually the packets are rather expensive, but with the two for one sale I picked them up for $2 each. Not bad for 8 - one cup servings. And the soup on its own is pretty good. However, I'm going to show you how you can use this easy soup mix as a base for a chunky, yummy potato mushroom soup that will make you swoon (or at least put a smile on your face).
(Note: If you're a purist and the thought of opening a bag to make your soup offends you, then just move along. There's nothing to see here. However, if you're a busy woman like I am, yet want to serve and eat delicious, wholesome food that tastes like you slaved in the kitchen, then read on.)
Follow the directions for making the Potato Soup. Basically, that's bringing 8 cups of water to a boil, whisking in the mix, and simmering on medium heat for about 15 minutes; stirring occasionally. Easy, right?
While the water boils, chop up the following vegetables.
1 c. onions
1 c. celery
1 c. carrots
Mince 2 cloves garlic.
Saute the veggies and garlic in 1 Tbsp. olive oil until the onions are translucent and the carrots are fork tender. Remove the veggies to a bowl and set aside.
By now the water should have come to a boil; you've whisked in the soup mix and cooked as directed.
Now add the veggies and mushrooms.
Stir well. Continue to simmer until the soup with all the veggies is completely heated through.
That's it. You're ready to serve a delicious, hearty "homemade" soup.
How easy was that?
Have fun with this recipe and make it your own. Use whatever veggies you like; add more diced, cooked potatoes; shredded cheddar cheese; bacon; diced ham or chicken. There are so many creative things one can do with this very simple recipe. Not to mention all the ingredients you add will stretch the number of servings this soup makes. That's frugal, no?
If you try making this soup -- or adapting it your way -- let me know what you think.
