Southern Comfort Artichoke Soup

This one is a bone warmer and stupid simple to make. This artichoke soup recipe is at the very "heart" (he he) of my cooking philosophy. Keep it simple stupid (KISS). That suits me well. In other words, this is a recipe that has few ingredients (like seven or so) and doesn't require a ton of work. This soup is one of those, yet it is super good.

Here's what you need:
One can family size Campbell's Cream of Chicken
One small can of Campbell's Cream of Mushroom and Roasted Garlic
One can quartered artichoke hearts
One can Original Rotel
One head green onions chopped up
One 8-ounce pack of mushrooms
Chicken broth to make soup more soupy.

Dump it all in a pot and bring to a slow boil and simmer for 3-4 hours. Start adding chicken broth slowly as the cream of soups will liquefy more than you might think as they warm up. As it heats up, add broth to your liking. Give it a try.

Soup's up

Here the artichoke soup is about done. Again, remember to bring this up to a slow boil and simmer. The cream of soups will stick to the pot if you get it too hot. Give it a try and enjoy this bone-warming soup!

Stuffed Southwest Portobello Mushrooms

I decided to give stuffed mushrooms a try. Never done it before, but they turned out great. Give it a try and enjoy!

Cookers Note: I probably could have added a little more garlic. And, when I do this again, I will experiment with Rotel tomatoes with lime juice and cilantro. Some kind of good!

Southwest Stuffed Portobell Mushrooms Are Done

Well indeed, they are one of the best things ever. Simple to do and so good. I did play with the time a bit. About halfway through the cooking time of 25 mins., I dropped the temp from 375 closer to 350.