It’s been fun to be playing with my sourdough breads and so when I had a couple that didn’t quite rise as much as I had hoped, but that was worth eating, I found this recipe from Fix It and Forget It Light. After making some adaptations (no white chocolate in the freezer and regular heavy cream instead of half and half), I baked this easy-to-make bread pudding in the crockpot one afternoon so it was ready for dessert after our meal was done. It was so good!
After making the spicy potato soup last week, the weather continued to remain cold and I knew soup still sounded delicious. I had a package of Aidell’s caramelized onion meatballs in the freezer and after looking at the meatball mushroom soup recipe in Fix It and Forget It Lightly, I thought the meatball recipe would match the caramelized onion meatballs sufficiently and decided to go ahead and use them. Even better, as with all the fix it and forget it cookbooks, I went and ran some errands, came home, and found this soup finished. I did end up adding more beef broth to the soup so it was less thick, but other than that, it was great. I’m sure the recipe for the meatballs in the original recipe would be fine as well, but I enjoyed not doing that step and cooking with some things I had on-hand.
Meatball Mushroom Soup
1 pkg Aidell’s caramelized onion meatballs
1 c carrots, sliced
2 cloves garlic, crushed
2 c fresh mushrooms, sliced
1 can beef broth
1 can cream of mushroom soup
2 Tbsp tomato paste
Parmesan cheese for garnish
Fresh parsley for garnish
Place meatballs in slow cooker. Add remaining ingredients, except Parmesan cheese and parsley. Cover. Cook on low 5-6 hours or high 3 hours.
I will make crafts and cook better 