Once you make this soup once you’re going to want to make it again and again.
I’m a huge fan of mushrooms so I knew I had to put together a quick mushroom soup that also tasted really good.
The minced garlic really makes the soup and pulls all the flavors together.
1 cup sliced mushrooms
½ cup diced green onions
3 cloves garlic, minced
2 cups vegetable broth
2 tablespoons olive oil
Black pepper and salt
Heat olive oil in small pot over medium heat. Add minced garlic and sauté for a few minutes. Stir in the mushrooms and season with salt and pepper. Saute until mushrooms are golden brown. Add the vegetable broth. Cover the pot and bring the soup to a boil. Pour the soup into bowls, add diced greens onions and serve.
Summer is rolling right in and I’m a huge fan of salads when the weather starts warming up. Especially super light salads that you can toss together really quick when all you want to do is run outside and bask in the warm summer sun.
Do I have you thinking about sunblock, water and swimsuits? That’s a good thing because the time has come, especially here in the south.
This salad is kind of one of those things where you can adjust accordingly depending on if you’re using it as your side salad or if you’re going to eat it as your actual meal. When I’m eating it as a meal I like to throw in some more feta and pita chips…the two things that will help fill me up. I hope you enjoy the simplicity of this salad as much as I do.
Spicy Feta and Pita Chip Salad
4 cups of mixed greens, rinsed
½ cup crumbles of Stacy’s Pita Chips
½ cup feta cheese crumbles
1 cucumber, washed and peeled
1 lemon, squeezed
3 tablespoons olive oil
¼ teaspoon Cayenne pepper
Salt and freshly ground black pepper
Put washed and rinsed mixed salad greens into a bowl, then cut cucumber and jalapeno and add to the bowl. Also add crumbled Stacy’s Chips and Feta.
For dressing mix olive oil, salt, pepper, 1 lemon, and cayenne pepper together.