I think I just found one of my favorite soups to prepare. Ever. Yup, you heard right. This is a healthy, delicious, hearty soup that can be made in under 30 minutes! There was a ton of mushrooms in the fridge just waiting to get in my belly, and I thought I’d try something different. I’ve never made a mushroom soup before, but the thought of mushrooms in a soupy broth really appealed to my taste buds.
Upon scouring my foodgawker app (as I usually do), I found this interesting recipe that is originally intended for the slow-cooker. I didn’t have time, or necessarily the desire to wait till TOMORROW to have soup, I decided to adapt the recipe to my time-frame and palate. I think everything tastes better with ginger and garlic, so of-course I had to add it to the recipe.
This dish was such a hit with my family friends, that they keep reminding me to send them the recipe, which is the main reason why I am updating the blog way past my bedtime! Now that I started my internship, I make it a point to go to bed by 10 o’clock just so I am not a zombie in the AM. For those of you that know me personally, know that is indeed a radical change! RIP my 12, 1, 2, or even 3 am bedtime.
Add onions to heated olive oil, and cook until golden brown. Then, add in grated carrots and cook for a couple minutes, stirring until carrots have started to soften
Turn up the heat, and add in mushrooms. Cook until they have started to sweat, and start releasing water, and turn a golden brown.
Add in cream of mushroom soup, and stir to combine. Cook for a minute.
Adapted from: iFOODreal’s Healthy Crock Pot White Bean Mushroom Soup