If “clean-out-the-fridge soup” makes you think of a stew with corn and okra and kidney beans, you’re not making it with stuff from my fridge.
My fridge is a strange composition of good-for-you veggies, condiments and cheese. A lot of cheese.
I live way too close to Wisconsin, me thinks.
Anyway, cheese is a great accompaniment to soup.
Today’s clean-out-the-fridge soup was made with:
- Nearly a head of wilted celery.
- A container of sliced white mushrooms.
- Three carrots.
- A wrinkly green pepper.
- Fresh ginger (peeled and sliced).
- An onion and a potato (from the pantry).
Saute half the mushrooms in olive oil and remove from pot. Chop all vegetables and saute in more olive oil. I would have added a few cloves of fresh garlic, but I couldn’t find it when I was sauteing (it was hidden by some cheese). Add a couple cups of water and bouillon cubes (or chicken stock) and simmer for 30 minutes. Add a generous tablespoon of dried parsley and pepper.
Transfer hot mess to a blender and blend until smooth. Add back to pot. Add sautéed mushrooms and season to taste. I added a little brown sugar (too much celery made my concoction a bit tart). I also found some apple butter and red curry paste. The red curry paste was inspired — it added a note of spicy hot to the bowl.
Now serve with a dollop of sour cream and pumpkin seeds (and on the side, cheese; don’t forget the cheese). Delicious!
Now you’ll feel healthier and your refrigerator will be one step closer to clean.