Hotplate / Microwave: Dressed Up Can of Portobello Mushroom Soup

You can take this dressed up Can of Cream of Portobello Mushroom soup anywhere.

Thanks to Jack Monroe (https://cookingonabootstrap.com/), I’ve made another great soup.

Sadly, I do not have a blender, so I used a can of Cream of Portobello mushroom soup instead of fresh mushrooms and also made other adjustments.

It turns out that Cream of Portobello mushroom soup is more of a broth whereas a different Cream of mushroom soup is creamy.

Also, I was pleasantly surprised, I had been saving a bit of leftover red wine in the frig for quite awhile. It was fine.


Hotplate/Microwave: Dressed Up Can of Portobello Mushroom Soup
(Adapted from A Girl Called Jack - Red Wine and Mushroom Soup p51)
 

Ingredients:

1 1/2 Cups water
1 Vegetable Bouillon cube
1/2-1 TBspns Onion powder
1/2 TBspn Garlic powder
1 15oz (420g) Can of cream of Portobello mushroom soup
2 oz (50ml) Leftover Red wine
1 Tspn Thyme, dry, crushed
Garnish: Thyme, dry, crushed

Process:

Add bouillon cube to water.
Microwave on high for 2 minutes.
Remove and stir until cube has dissolved.
Pour a small amount of the vegetable stock into a medium pan.
Add garlic and onion powders.
Stir.
With the liquid, the powders will become a paste.
Simmer for 1-2 minutes.
Add mushroom soup.
Stir and mix ingredients.
Add the rest of the stock.
Stir.
Add wine.
Stir.
Add thyme, crush between palms over liquid.
Stir.
Bring to a boil.
Stir.
Simmer 3-5 minutes to get soup thoroughly hot.
Add garnish when serving.

#GERD-friendly