The Veggies in Your Fridge Soup & Pizza

21 Apr
Well, well, well, wasn’t last week an exciting Monday? For reasons unknown Alayna had the Monday after Easter off. Did anyone else in the world have that day off? I haven’t heard of a soul except for the Easter bunny… ba-da-bing… but I was still excited because that meant she could start cooking earlier.
Sometimes Alayna and I worry that we aren’t going to be fed enough so we make things in addition to soup. Turns out we’re always fed enough. But still. So we made soup, and a pizza because she had a vat of left-over pesto she made last week. (That I would sometimes stick various objects in, cover entirely, and eat.) And a sheet of brownies.
We ate all of this within an hour. Granted we had Lindsay’s help. And Kate’s meager attempts at slicing off the smallest brownie sliver I have ever seen. But still. Everything was eaten. And we were merry. Even after we realized Gossip Girl was a repeat.
Sigh.
Mmmmkay, now that you’re getting the hang of soup you should have realized that veggies can be swapped pretty easily. Especially for soups like these which are mostly a hodgepodge based on what we have a lot of in the refrigerator and what we worry is going to go bad.
So ladies and gentlemen, cats and kiddies, here you go…
The Veggies In Your Fridge Soup … & Pizza!

Start by heating 2 cups of water in the microwave for 3 minutes
and then adding 1 oz of dried porcini mushrooms for 30 minutes

chop up 1 yellow onion and saute in olive oil
add fresh rosemary and thyme, a few shakes of red pepper
add in 3 celery stalks, also chopped
add in a large handful of chopped carrots
add 1 smallish eggplant, cut into pinky sized pieces (Alayna always likes to compare her veggie slices to parts of the human hand.)

Cover the pot to catch the steam
cut up 1 box of baby bella mushrooms,
2 porta bella mushroom caps (optional)
& a handful of shitake mushrooms (with bottom of stems cut off)
& add to the mix once the eggplant is becoming more cooked
let it all hang out together until things are becoming cooked through.

Once they’re almost done,
add in the porcini mushrooms WITH THEIR SOAKING JUICE
add chicken broth (or water with cubes) to cover the rest of veggies
bring to a light boil
toss in several handfuls of spinach and cook until wilted (about five minutes)
stirring occasionally
blend (in a blender) chunky and serve!


Adding milk (whole) is optional (but good).

Here is the lovely pizza we had in addition to the soup.

Alayna put on (store bought pizza dough) home-made pesto, andre cheese, tomatoes and broccoli
and it was all DELICIOUS


Look at that. I just learned how to make fuzzy things around the edges so it looks like a postcard from long ago.
While we enjoyed our soup, Zizi enjoyed her shoes.

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