DreamChallenge: Mushroom Pea Soup

Welcome to DreamChallenge

Having a dream to share my knitting creations, cooking adventures and caregiving stories with others is now a reality. I bet you know someone right now who is at home taking care of someone they love. A phone call, e-mail, note card or some food would all be appreciated. Sometimes an offer to stand in for that person is a wonderful gift. Think about getting a hair cut, what if there is no time or person to sit with your loved one? What can you do to help someone else, or if you are that caregiver, how can you get people to understand you would like to see them or have their help? Knitting helps me stay calm. Knitting helps my blood pressure stay normal. What helps you? Cooking is an adventure for me. My husband is a dedicated 'clean-up' person. Join us on this part of our life's journey.

Choosing to send out cards is one way I stay in touch with others. I address cards on Sunday and my husband puts them in the mail on Monday. There is always someone who needs a card.

After several months of blogging there is a reality that lots of people really enjoy this activity. Positively delightful people, living life to the best of their ability. There is such fun in hearing from others who have ideas, stories, crafts all to share with those who choose to read. Thank you my new friends in this unknown world/way of communicating.

Saturday, June 12, 2010

Mushroom Pea Soup

Wanted to share this delicious soup with my new blog friends. The fresh peas were not in the original recipe, but they were on the counter so I threw in a handfull or so. Fabulous addition to an already good soup.
2 tbsp. olive oil
2 fresh green onions, halved lengthwise and thinly sliced
sald and black pepper
1 garlic clove, minced
1 pound wite buton mushroom caps, may use an assortment of fresh muchrooms which I did not have, rinsed and sliced
1 tsp. basil finely chopped
2 tbsp. tomato paste
1 can (14 1/2 ounces) dices tomatoes with liquid
6 cups water
1 pk onion lipton dry soup mix
2 beef bullion cubes
hand full or two of fresh peas
1/4 to 1/2 cup of broken in bite size pieces of whole wheat spaghetti (could use any pasta shape)
Bring to a low boil, reduce heat with lid on pot and simmer for 20 minutes. Serve with hard bread. Enjoy.

1 comment:

Vicki BosterJune 12, 2010 at 9:25 PM
Oh my - I am so going to make this fabulous soup! It will be perfect for my waist! Am making this on my next day off! Thanks friend~~~

vicki
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Muffin Recipe: Banana, Cranberry, Pecan Muffins

Preheat Oven to 400 degrees.

Place the papers in the muffin tins or spray with baker's joy to keep muffins from sticking. The tin foil holders are better than the paper ones for this recipe. The paper liners tend to stick to the bottom of the muffins.

Mash three bananas with one tablespoon of lime juice, four ounces of sugar free appleasuce, one teaspoon of vanilla and two eggs until blended. Add one ounce of Cranberries (next time two ounces will be better), one cup of chopped pecans and mix well. Blend 1/2 cup whole wheat white flour and one cup and 1/4 cup of whole wheat flour (or could use 50/50 white and wheat mix) add two tablespoons of sugar, 2 1/2 teaspoon of Baking Powder and 3/4 teaspoon Salt. Blend together and then add to the wet mixture. Mix until well blended. Three different sizes were made from this one mixture. Twenty-four small muffins scooped with a size 70 scoop. Twelve medium muffins using a size 50 scoop. One small bread pan with the remaining batter. You can see the size in the pictures.

Bake small and medium muffins for 25 minutes or until toothpick comes out clean. Add another five or so minutes to complete the baking of the bread. Cool on cooling rack for ten minutes before removing papers or from pan. Some people leave the papers on. What ever makes you happy. Enjoy.

The cream topping was made with equal parts of low fat cream cheese, sour cream and a couple of tablespoons of honey. Delicious.