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.