Did you ever have a moment when you set your mind on preparing something specific for dinner, then realized that you were short on the quantity of the main ingredient?
The other day, I was set to make varenyky (Ukrainian word for Pierogi), and realized that I was one cup short of all-purpose flour and low on sour cream, so I added whole wheat flour, and used oil to fill in the gap.
Today I used the rest of my fresh spinach to make this delicious Mushroom Spinach soup.
I made other mushroom soups in the past; here are the links to Lentils with Mushrooms and Asparagus, and Ukrainian Mushroom and Vegetable Soup. However, the spinach in this recipe adds a new dimension to it.
HAPPY NEW YEAR……to all my friends who are celebrating Rosh Hashanah!!!
May your New Year be filled with good health, love, and prosperity.
A soup, chili, or stew is one of those satisfying comfort foods we look forward to on a chilly day. My grandchildren enjoy this dish as well, so I occasionally prepare it for them as well. Preparing beef stew on top of the stove, the traditional way could be time-consuming, but it only takes 15 minutes in a pressure cooker.
I used to purchase frozen Garlic Bread, or even the fresh one in the bakery section of my grocery store.
However, once I tried making it at home, I was sold on it, and it became my favorite accompaniment with pasta dishes or tossed salads.
It is simple to make, since you use ready-made French Baguette or Italian Bread.