Before I get into last night’s kitchen adventure, I would like to say:
Happy Boss’s Day, ya’ll!!
It is indeed, National Boss Appreciation Day. So thank you boss(s), I appreciate you. I appreciate the honor of working for you, assisting you every day. Thank you for paying my bills. Thank you for making me laugh. Thank you for teaching me new things. And thank you for the yummy snacks in the break room this morning.
Which brings me to my next subject; I was going to make Pumpkin Spice Whoopie Pies last night. I mean I started the process, got them in the oven… Then almost burned the house down and realized I had used regular sugar instead of powdered. At that point I was so exhausted I said forget it… Maybe I’ll make it to Target again to get another box or maybe it just wasn’t meant to be!
|Found this gem at Target|
|Of course I had to use my Halloween spatula! (70% off at Joann Fabrics yesterday!)|
Before the whoopie pie debacle started though (while watching my new guilty pleasure Breaking Amish on TLC) I made the most BOMBDIGGITY soup of all time. I call it: Mushroom Cheese Soup. Please enjoy.
Mushroom Cheese Soup
1 can cream of mushroom soup
1 carton of sliced mushrooms
1 carton of “trinity mix” (chopped onion, celery, green peppers)
2 tbs minced garlic
3 tbs butter
1 ½ cup of chicken broth
½ tub of crumbled gorgonzola cheese (not pictured but you know how you can buy it in the little tub from your local grocery store?)
Parsley, salt, and black pepper to taste
Shredded cheddar cheese optional
1. Melt butter in a large skillet, dump mushrooms, trinity mix, and garlic into the skillet. Sauté over medium heat until yummy and caramelized.
2. Pour 1 cup of chicken broth over veggies, let simmer for 10 min.
3. In a medium saucepan over medium heat, mix ½ cup of broth, can of soup, and veggie/broth mixture. Mix in gorgonzola cheese, parsley, salt & pepper.
4. Once the cheese seems melted, pour in bowl, top with shredded sharp cheddar, and enjoy with some yummy bread!