O.K. there I was. Having just escaped an assassination attempt by a deranged, kibble deprived cat.
Once the area was secured, the cat locked in the closet, and my heart-beat returned to normal, I remembered that I HAD been hungry before things went to hell in a hand basket.
I went to the pantry and found that ol' mother Hubbard didn't have anything on the W household. I did find a few odds and ends which I threw together and made myself a pretty good soup. If I may, I would like to share the recipe with you.
Sometimes I measure, sometimes I don't. Mostly it depends on what I feel like or how it looks. So be warned.
1/2 lb. Pork breakfast sausage links
1 Lb. sliced fresh mushrooms
11/2 cups sliced onions
28 oz beef broth (give or take)
Crusty Italian or french bread
1 cup or so of shredded mozzarella cheese
Cook the sausage until it is no longer pink, drain pan, cut sausage into about 1/2 inch lengths. Return to pan along with the sliced onions and mushrooms. Cook until tender. (4-6 mins) Stir in beef broth, bring to a boil, then reduce heat and simmer uncovered until heated through.(another 4-6 minutes)Pour into ovenproof bowls, float slices of bread on top of soup, cover bread with the shredded cheese, broil until cheese melts.
Or as Granny W. was known to yell: "Ya'll get to the table before I throw it to the dogs!!!!!!!" -grin-
Food for Thought – 18 July 2018
39 minutes ago