Hello beautiful friends and curious strangers!
Well, this is souper random, I know, but I wanted to share a really simple recipe that I’ve been snacking on a bunch lately. It was awesome to do during the road trip my partner and I went on over the summer, and it’s also very cheap, yielding the tasty illusion of ritzy ingredients without the accompanying price.
You will need the first three things in the list below – all four if you’re feeling extra fancy.
- 1 can of Campbell’s (or no name brand equivalent) Cream of Mushroom Soup
- 1 TBSP or so of Olive Oil (or any other cooking oil aside from corn/canola/vegetable)
- A solid dash of your preferred spice (I’m using an Ethiopian Berbere from Silk Road Spice Merchant here, but in the past I’ve used Mrs. Dash, steak spice, & even just plain dried oregano)
- A fresh sprig of rosemary, cilantro, parsley or alternative herb – consider growing your own, it’s ridiculously affordable and lovely to have fresh plants around you with which to work
Alright, so make the soup as per the instructions on the label, and once it’s heating up add your spice. While this is happening, I like to think about the food I’m preparing and feel grateful for it, putting my best intentions into what it will become. A wise friend taught me this. Never hurts to add some positivity to the world, and to acknowledge how bloody lucky we are within it.
When the soup has come to a solid simmer, take it off the heat and dish into bowl(s). Add the olive oil. The reason I add the oil is that it absorbs the flavour of both the soup and your spice, and on the palette it transforms into a very light but truffle-oil-esque flavour, without the price of truffle oil. If you do have truffle oil though, that’s even better! Anyways, once you’ve added the oil, toss on the sprig of green and you’re good to go.
This is super simple, really delicious, and quite affordable on a student budget, I hope you enjoy it!
Peace, love, and happy cookin’s! 🙂