Missed National Soup It Forward Day yesterday! The idea is to deliver love and kindness by the bowlful! I double batched my soup so I can bring some to my park association mentor, whose wife is currently in care. It will give me a good reason to drop by and have a visit.🍲 I use the @PresChoice #BlueMenu dried soup mix of green and yellow split peas, red split lentils, long grain white rice and pearl barley (but you can easily mix one up yourself) and this is based on the recipe on the back of the package with some added oomph from pantry staples. I call this version "rustic" so I don't have to cringe at the "rough dice" (friends who have gone to cooking school - shut your eyes 🤦🏻♀️ ) 1 cup of soup mix, rinsed 1 onion, diced 1 carrot, diced 3 cloves of garlic, minced 1 can of mushrooms, sliced or pieces/stems, or 1 cup fresh 1 can (796 mL) of diced tomatoes 1 L Chicken Stock, liw or no sodium (or mushroom or veg) 500 mL water (minus liquid saved from canned mushrooms if used) 1 cup frozen peas 1 cup frozen corn. Sautee carrot, onion and mushrooms is some olive oil. Add mined garlic, soup mix, stock, water. Bring to boil, reduce heat, cover and simmer for 90 minutes. Add frozen veg at the end so they don't get overly mushy. Season to taste. Here, I've added some fresh grated Parmigiano-Reggiano to act as the salt and add some umami to overall flavours. I'm excited to get a nice crusty loaf of bread to have with this. One day, I'll hope to join a local Soup Sister organization as I do love cooking for others even if it's not the fanciest. . #HugInABowl #SoupItForwardDay #NationalSoupItForwardDay #cookingislove #homemade #soup
