Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up. are fine), salad, or sandwich dish, ( preferably one from the current week or month- but we'll take older posts too ) on the picture link below and leave a comment on this post so I am sure not to miss you. Link up your soup ( stew, chil i, soupy curries, etc.To join in this week's Souper Sunday's linkup with your soup, salad or sandwich: If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how. ( If you aren't familiar with Souper Sundays, you can read about of the origins of it here. Thank you to everyone who joined me this week! Add the egg noodles and boil gently, uncovered, until the noodles are nearly tender, 5 minutes. Add the broth, Worcestershire, mustard, salt, and pepper and bring to a boil. Stir in the garlic and cook for 30 seconds more. Add the mushrooms, increase the heat to medium-high, and cook, stirring occasionally, until the mushrooms have released their liquid and they begin to brown, about 8 minutes. Add the shallots and cook, stirring occasionally, until they are softened, 2 minutes. Heat the oil in a soup pot over medium heat. (I added 2 tsp Trader Joe's Umami Seasoning Blend)ġ cup whole wheat egg noodles ( I could only find regular egg noodles) 2 medium-sized shallots, chopped ( about 2/3 cup)ġ ( 10-oz) package white button mushrooms, trimmed and slicedġ ( 10-oz) package cremini mushrooms, trimmed and slicedĤ cups low-sodium chicken or vegetable broth (I used porcini mushroom bouillon)
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