A really straight forward, fast and flavourful Sunday morning soup. No it hasn’t got meat! No it doesn’t look beautiful but what I was craving was brought to fruition. As usual this was made in a 1.5L Slow Cooker, set to high for just over an hour. The pasta turned out soft and fresh and the leek still had a slight crispness.
400g can of sliced mushrooms in butter sauce
4 cloves of garlic crushed
2 cups boiled water + 2 sachets of chicken noodle flavour
3 layers of leek stem sliced thinly
3tsp basil, 1tsp rosemary, 1 tsp sage
Stirred in about 100g pasta shells
At the hour mark mixed up half cup of boiled water with 4 heaped tbsp of skim milk powder and stirred through as pictured 2nd.
Served up with (optional) chopped black olives, grated edam cheese and diced roasted cashews.
1 Comment
A really straight forward, fast and flavourful Sunday morning soup. No it hasn’t got meat! No it doesn’t look beautiful but what I was craving was brought to fruition. As usual this was made in a 1.5L Slow Cooker, set to high for just over an hour. The pasta turned out soft and fresh and the leek still had a slight crispness.
400g can of sliced mushrooms in butter sauce
4 cloves of garlic crushed
2 cups boiled water + 2 sachets of chicken noodle flavour
3 layers of leek stem sliced thinly
3tsp basil, 1tsp rosemary, 1 tsp sage
Stirred in about 100g pasta shells
At the hour mark mixed up half cup of boiled water with 4 heaped tbsp of skim milk powder and stirred through as pictured 2nd.
Served up with (optional) chopped black olives, grated edam cheese and diced roasted cashews.