Gentle Readers, with cooler weather upon us, and holiday demands being what they are, soup is an excellent fast choice. Do not let it be said that I don’t love to make the stuff from scratch, I do. However, I currently have two newly converted vegetarians and a lot of chicken stock on hand.
Thus I was led to the boxed soup aisle of Trader Joe’s. As the weeks progress, look for more reviews here. Today we tackle the Trader Joe’s Portobella Mushroom Soup and two applications of it. Let’s get to it, shall we?
Trader Joe’s Mushroom Soup Two Ways
1. Mushroom Soup with Wild Rice: Make the soup according to directions on the package (in our case, we went with water instead of milk at the request of TPCs Junior). Add 2 cups of cooked wild rice. Season with black pepper to taste. Eat. This was a huge hit with everyone. I’m sure other faster grains would work (barley, bulgar, etc.), but we had wild rice on hand. It was toothsome, full of umami goodness, and disturbingly simple.
2. Not Your Great Aunt’s Green Bean Casserole: Steam a pound of green beans (we used French-cut frozen ones), cut in bite-sized pieces as needed. Mix with concentrated soup (do not dilute) and 1/4 cup or so of grated Parmesan. Top with Trader Joe’s Fried Onions. Do not substitute on this one. They are in fact the bomb. Bake at 350 to 400, depending on how much time you have, covering with foil until the last few minutes to prevent burning. Thank me later.
What would you do with a non-gloppy mushroom soup? Share your ideas in the comments section below!
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Coming up Friday, For the Love of Doughnuts.