When I come home from work, I'm starving, but the last thing I want to do is to cook. Grabbing fast food is on the way home is old and expensive. Not to mention that it is to pack 20 pounds before starting to notice time. Warming up a frozen microwave meal is depressing. I began my boxes with gourmet soups to try to fast dinner more exciting. I realized with just a few simple steps I was able to make but delicious meal.
The easiest thing to do in order to better soup.I love the boxes with a creamy corn soup. It is to dress simply, by just a can of corn and about a half cup of salsa, Simmering on medium / low heat for 15 minutes. It is best garnished with tortilla chips and grated cheese and pepper jack.
Another soup I like to embellish is Portabella mushroom. I like the brands that use as creamy fish soup. I add small 1-inch meatballs, from the inevitable leftovers of burgers from meat and cook onmedium / low heat for 30 minutes to cook the meatballs. While the fish fry 2 cups of boiling soup, I chopped mushrooms have lost in about a tablespoon of olive oil until the mushrooms most of their liquid. I might add, season with salt and pepper and then as long as the sauteed mushrooms stir into soup. I like this soup with a side dish crumbled blue cheese and a piece of crusty bread.
Soups are a great way to make a quick sauce. All of the concentrated flavor of cooking over the stove for hoursare already in the field. This is to use the best way to make the last cup of soup at the bottom of the box.
One of my favorites is a creamy mushroom sauce with a cup of creamy mushroom soup. To which I first fry sauce 2 cups sliced mushrooms Heat about a tablespoon of olive oil with a large frying pan. When the mushrooms have most of their liquid, which I might add, lost about two tablespoons of red wine and reduce by half. I add a cup of creamy mushroom soup and about half a cup of milk orCream and reduce by at least half the sauce over medium heat, stirring constantly, so you do not burn. I swear I will finish a block of butter into the sauce, gives it a nice gloss shine. I usually serve this dish with noodles and tossed the noodles in the pan with the sauce, to marry all the flavors. I garnish it with chopped blue cheese.
Another great sauce can be through a half box of creamy roasted red pepper soup. I let it simmer over medium heat in a pan, the sauce in a thin layer of keeping.I Whisk in a dollop of sour cream and cook for about 15 to 20 minutes, until the sauce is thick enough to leave a trace on the back of a spoon. I add to the pan, cooked pasta and throw flying, until the flavors are married. I serve the pasta top with generous amounts of Parmesan cheese.
For a large dumpling I freeze the other half of the creamy roasted red pepper soup in small boxes Ice Cube cast shells. I fill wanton skins with a frozen soup, Ice Cube, and a small piece of freshMozzarella cheese. I fold the skins in wanton dumpling shapes. I bring a can of chicken broth bring to a boil then add the dumplings. I lower the heat and cook for about 20 minutes. I top the soup with generous amounts of Parmesan cheese.
All these dishes are simple and can be done in less than and hour. You can in various ways, to be embellished with many different courts of the same ingredients.
