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January 21, 2017

Mushroom Cauliflower Edamame Stew

Veggie stew in the crockpot on a rainy day in Los Angeles - this is our Southern California winter.  The pups are ensconced in blankets so tightly that I can't see even a whisker.  Netflix a classic movie like "Bridget Jones' Diary" and head to the kitchen for this hearty soup featuring cauliflower, edamame, and mushrooms.  

Mushroom ~ Cauliflower ~ Edamame Stew

1 bag riced cauliflower
1 bag shelled edamame
1 bag Trader Joe's frozen sliced Mushrooms in Olive Oil and Parsley
1 15 oz can Campbells cream of mushroom soup
1/2 box low sodium veggie stock
equal amount water
1/2 tsp minced garlic
1/2 tsp dried mustard
1 cube frozen minced basil

Microwave cauliflower in Pyrex bowl for 3-5 minutes till steamed.  Dump cauliflower in crockpot and use same bowl to roast mushrooms in oven at 400 degrees for 20 minutes.  If edamame are not pre-cooked, blanch them (I simply defrosted a bag). 

Place the veggie stock and cream of mushroom soup in a bowl.  Fill mushroom can with water and add to bowl with the spices (garlic, mustard, basil).  Whisk to combine. 

Use a crock pot liner bag for easy cleanup.  Add all the veggies to the crockpot and pour liquid over it.  Heat on low for 2-4 hours.  Ready to serve when warmed through.

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