It has become somewhat of a challenge with me to use up everything I have in the refrigerator before going back to the store.
There is so much waste in our country that I try to be as mindful as possible to not throw away anything that can still be eaten.
We had this with a dry pinot noir and ate the leftovers, cold, for lunch the following day.
I have always been a fan of soup but found that mushroom soup can either be too rich or too bland.
By adding spinach to the mix, it not only increases the nutritional content but also adds more flavor to the dish.
This is great, served alone, for dinner or lunch or with a side green salad.
I love soup. During a hot summer day I visited a sandwich shop and asked what the soup of the day was and the waiter replied “they don’t serve soup during hot days”. C’mon soup is good any day, any time!
So what did I do on this 90 degree day. Came home, turned up the air conditioner and put on a pot of soup.
This tortilla soup is souper (sorry, I couldn’t help myself) tasty!