Frosty would have been shivering in our
house this morning. Outside is was 15F/-9C
inside it was 50F/10C. Raccoon attack
on the compost barrel and we were up with
the hounds at 5:30 am. Raccoon successfully
treed, hounds howled and by the time they came
in(and the raccoon was able to make her escape)
all was warm and the coffee was perc, perc,
percolating on the wood stove.
A day for soup. Quick as a Lick Veg Soup with
Start with wood stove, or any stove, or crock pot.
rough chop any onion, carrots and celery
with leaves…about a cup each minimum.
I like more carrots and celery so I add more.
Saute in olive oil to wilt the onion.
Add three secret ingredients. pulverized dried mushroom
any kind you like. About 1/4 cup or half a package.
A hunk of parmesan or romano cheese,
just drop it in the pot. And some Arame seaweed.
Or any kind of seaweed you like.
Arame reminds me of little black noodles
and I like the texture.
To the pot I add about 1 1/2 cups of Bob’s
Red Mill Veg Soup Mix (not gluten free, but
they may make a version that is)
One quart of Pacific veg broth
which again I am not sure is gluten
free but this powdered sub is. Add one quart of
One Can of whole Italian tomatoes
(I like whole tomatoes, that way you know what
you are getting)
And seasonings and spices to your taste.
I always add dried basil and oregano and lots
of thyme and ground smoked peppercorn mix and a little salt.
Step Five: Simmer away for most of the day.
To serve drizzle with a little olive oil and some
grated italian cheese on top.
Tell your husband, kids, partner, room-mate, dog or cat to
tell you how much they love you. Oh, and have them
do the dishes…while you the cook take pictures of
yourself in the mirror.
Kind of a smile,
kind of a grimace,
I’m not so good at this….
Stay warm, eat soup