Brick Oven pasta for breakfast + a lively viewing of Harry Potter 5 (you have to be lively to make up for Harry's bad mood) + sending out art orders + a mini film festival at BYU + chocolate-covered cinnamon bears + pumpkin spice bread + this soup/porridge = MMMMmmmm I'm liking fall so far.
You may have gathered we've been in an HP mood lately. I don't know why, but Cam and I, along with his sister, roommate and cousin have decided that we want to re-watch all of the Harry Potter movies this month. Do we really need a reason?
I've been in a soup mood lately (a fall staple, no?),
but it's been difficult to find any that were really tasty
that didn't include meat as a main ingredient.
When I reach difficulties such as this, I am often forced to become creative.
That is where this recipe came from.
The easiest recipe ever.
Creamy rice soup
Heat up one can of cream of mushroom soup mixed with 1 can of water and 1 cup of vegetable broth on the stove. Add some grated carrot and/or zucchini. Add 1/2 cup of rice. Let simmer until rice is cooked. Add a little italian seasoning and voila!
I referred to this as a porridge earlier because, in attempts to make the soup extra creamy, it became very thick
Eat whilst enjoying an Elijah Wood film for good measure.