When I was pregnant with E, I loved to have the canned cream of mushroom soup. Well, let me rephrase that, it was one of the few things I could eat without being queasy. My husband used to make me the soup alongside some cucumber slices with a bit of salt. I’d eat the soup with a splash of lemon juice and it was really comfort food for me from childhood. Now we can’t have eggs or dairy. . .or soy, or corn, or wheat, or nuts, etc. I finally got around to trying the recipe Cybele Pascal posted online (full recipe here). I couldn’t find “quick cooking tapioca” so I used regular tapioca pearls and had to cook the soup a little longer. It tastes exactly like the original, especially since I added a dash of salt and a teaspoon or so of lemon juice to my bowl. We’ll be doubling the recipe next time because it only makes a little over 2 cups of soup.
Two delicious cups of soup.
This looks delicious. I think I shall ty my own mushroom soup soon – once I have made some distance between it and two other soups I just blogged… too many soups at this time of year. Then again, can there be too much soup?
Thanks for stopping by! I could eat soup often, it is so easy and filling! The cooler weather begs for soup to be made, don’t you think?
This one is actually really yummy, and it’s not hard to get “souped-out.”
Noted.