Vegan Mofo Day 18: Beer Bread and Mushroom, Potato, and Green Bean Soup

During this intervention I have put some weird stuff together. Tonight I put two things together that had I tasted them first I probably wouldn’t have served together, but it still worked.

As with many things in my cupboards I have no idea where I purchased the items. The Firenza Beer Bread mix definitely falls in that category. I made it with a stout that one of my home brewing friends made. The bread was good though I was expecting savory and it was sweeter, more like a zucchini bread.

The soup was delicious! The Country Potatoes with haricots verts & wild mushrooms is hands down one of my favorite Trader Joe’s frozen products. I decided to mix it with the Pacific Mushroom Broth to make a soup out of it.

We have a house guest that is a twenty-one year old male with quite an appetite so I opted to use two boxes of soup. With one box it would have been more stew like but just as delicious.

Directions for soup:

Cook 1 bag of potatoes according to directions on package in a large soup pot. Add soup (1 or 2 boxes.) Bring to a boil and simmer for 5 minutes. Serve.





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6 Responses to Vegan Mofo Day 18: Beer Bread and Mushroom, Potato, and Green Bean Soup

  1. Jill says:

    I am loving all of these recipes, and this one I need to try! I love Trader Joe’s products, but have never tried those potatoes

  2. Dawn says:

    I want that soup. It’s our first relatively cool day here today and that would be perfect for dinner.

  3. Pingback: Vegan Soup Recipes for Fall

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