This is a fall staple and one everyone’s sure to love! When I first started making it, it was a totally different recipe and something was just not quite right. I’ve tweaked and eliminated and added ingredients to the point where it’s a completely different soup than when I first started out! It’s really good and it’s a recipe that you can tweak and make your own as well.
First, in the bottom of a deep pot, saute olive oil, finely chopped onion, and garlic over medium heat until soft and aromatic. Add remaining ingredients, stirring until mixed well. It’s a good idea to wait and add the spices until all of your “wet” ingredients are thoroughly mixed so that you can add the “dashes” of spices to your liking. And don’t get crazy with the cayenne pepper—a little goes a long way. If you have an aversion to spicy foods, leave it out; the soup is still delectable without it! Bring soup to a simmer and let it heat through and let the flavors meld together for about 20 minutes. It’s kind of a ballpark thing: if it tastes amazing to you, you’re done! If not, keep playing around with it. Enjoy!
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im tryin this right now. smells delightful. thing is, i left out the cr. of mushroom and chicken soup bcz i thought i’d save those calories, and i put in a dash of red curry powder and 2 coriander seeds besides the ones listed. served it w heavy cream. new food to me, and pretty tasty! thanks!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
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