Recipe: Spare Parts Soup

This is another dish that I came up with one night when I was home alone.  I'm not sure if it was a success or not.  I mostly wanted to use up the leftover portobello mushroom caps from the pizza experiment and some of the asparagus my husband had picked up.  I think that this would have been a much better dish without the ginger, believe it or not.  I usually love ginger, but in this case I don't think that it was really value-adding and it kind of detracted from the flavor of the milder ingredients.  Still, it was fun to make, and I can't say that it was actually bad. 

 

Spare Parts Soup (serves 2; approx. $2.07/serving)

1 1/2 portobello mushroom caps

1/2 bunch thin asparagus spears, roughly chopped

1/4 cup acini di Pepe (or other very small pasta)

2 tablespoons grated ginger

4 cups Herbal Broth

Equipment:

• Saucepan

1. Slice the mushroom caps relatively thinly.
2. Bring the Herbal Broth to a boil in the saucepan.
3. Add the ginger and let boil 1 minute.
4. Add the asparagus and let boil 1 more minute.
5. Add the pasta and cook 4 - 5 minutes.
6. Add the mushroom caps and cook another 2 - 3 minutes. 
7. Serve. 

Technorati Tags: Recipe,original recipe,vegetarian recipe,vegan recipes,mushrooms,asparagus,easy recipes,soup

Comments

[Marvin]

Any soup that uses up leftovers from the fridge is a good soup in my book. I bet this would be pretty good too with steamed rice instead of the tiny pasta.