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Old 03-11-2008, 01:23 AM
Jean Junkie
 
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Yummy healthy soup recipe!

In an attempt to deal with daylight savings (ie not being able to fall asleep) I decided to cook! One of my coworkers brought me a huge bag of mushrooms the other day that she wasn't going to use, so I made this:

Zingerman's Ann Arbor Mushroom and Barley Soup Recipe at Epicurious.com

Still cooking, but so far it is SOOOO delicious!! I added bay leaves and baby bella mushrooms, too.

YUMMY! Lunch for the week!

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Old 03-11-2008, 01:33 AM
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Oooh! Yummy! I love mushrooms!!!
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Old 03-11-2008, 01:36 AM
Jean Junkie
 
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if i give you my paypal verified address can you next day air ship me some?? [pretty please? ]
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Old 03-11-2008, 01:41 AM
Jean Junkie
 
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^Haha!! I would if I could, but I'm afraid it would be slightly messy, and plus they make you answer the questions about whether you are mailing something perishable, etc...but it's actually really easy to make- give it a try!
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Old 03-11-2008, 01:43 AM
Jean Junkie
 
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lol, I wouldn't dream of trying it unless it was really easy,

Like onetime in HS I was watching Martha Stewart cooking (some weekday with no school, don't laugh! ) and she was making omelette's. And I was like "that looks so easy". Well, long story short I ended up eating scrambled eggs. hahaha
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Old 03-11-2008, 01:46 AM
Jean Junkie
 
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wellll this might actually be easier than an omelette- all you need to know how to do is chop veggies and make sure it doesn't boil over!
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Old 03-11-2008, 06:08 AM
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Chickpea leek soup

1 tablespoon olive oil
4 large leeks (white part only), thinly sliced
3 cloves garlic, minced
2 15-ounce cans of chickpeas, rinsed and drained
1/8 teaspoon ground cumin
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
2 tablespoons fresh lemon juice
2 cups low-sodium vegetable broth
1/4 cup freshly grated parmesan (optional, I skip this part)


prep: 10 minutes
total: 30 minutes


colander
grater
saucepan
immersion blender (or food processor)



1. Prep all the ingredients. Heat the olive oil in a large saucepan over medium-high heat. When the oil is hot and shimmering, add the leeks and cook, stirring occasionally, until they're soft, 4-6 minutes. Stir in the garlic and cook for another minute or so.

2. Add the chickpeas and stir to combine. Stir in the herbs, lemon juice and broth. Simmer for 15 minutes until the chickpeas are tender. Purée half the soup with an immersion blender. Sprinkle with parmesan before serving. (I have never done this, and it's still good.)

Mushroom and white bean soup
- Serves 4 as part of the meal, or 2 with this as the whole meal. (And it is filling).

Ingredients:
- 1 tbsp vegetable or olive oil
- 1 small onion
- 1 lb mushrooms
- 1 can white beans (white kidney is fine), drained and rinsed
- 4 cups vegetable broth
- 1 tsp savory (I omitted this)
- 4 tsp fresh parsley
- s&p

1. Chop up onion and slice mushrooms.
2. Heat oil in a large pot with heat on medium. Toss in onions, stir-fry a bit, and cover for 5 minutes or until onions are softened.
3. Add in beans, savory, and broth.
4. Allow to cook on low for 10 minutes.
5. Blend about half with an immersion blender.
6. Bring heat up to medium for about 5 more minutes. Season as desired with salt and pepper.
7. Serve garnished with parsley.
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Old 03-11-2008, 07:39 AM
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I used to eat at Zingermans when I was in Ann Arbor. They have the best corned beef rubens.
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Old 03-11-2008, 03:14 PM
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Sounds delicious!
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Old 03-14-2008, 01:05 AM
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Quote:
Originally Posted by damaris View Post
I used to eat at Zingermans when I was in Ann Arbor. They have the best corned beef rubens.
i zingermans. to DEATH

haha, too bad i live about a 20 minute walk from it... or maybe that is a good thing for my wallet sandwiches are an average of $10-$13 there, but BOY are they worth it!
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