Due to my lack of cooking skills, I was nervous about celebrating this holiday. Kendal will be the first to tell you that I was not born in the kitchen. Just in the past year and a half of living together, we've managed to set off the smoke alarm in our apartment a number of times. Not to mention the time I basically glued noodles to the bottom of a pan, my ongoing struggle with the can opener, the amount of substances that have boiled over pots and onto the stovetop, and the layer of black char that appears every time I try to cook chicken in the skillet. Basically, I have the equivalence of a planter's "brown thumb" in the kitchen. But I promise, despite these setbacks, I'll still make a GREAT wife someday. (Just in case the poor sucker happens to read this.)
Much to my surprise though, my venture for National Homemade Soup Day was a success! Kendal and I decided to try a broccoli cheese soup recipe my mom included in a cookbook she made for me when I first moved into my apartment. I'm not sure it counts as "homemade," but it was delicious (and super easy) nonetheless. I tried to take a pretty picture of the finished product, but my worn out, hand-me-down kitchen utensils unfortunately didn't make for an appetizing image. I promise I'm not lying when I say it turned out great, so there just might be some hope for me after all!
Here's the recipe in case you need a fun way to warm up this February too. I promise if I can do it, so can you!
Ingredients:
- 2 tablespoons butter
- 2 cans cream of mushroom soup
- 1 10 oz. package frozen chopped broccoli, cooked
- 1/2 onion, chopped
- 2 cups milk
- 1 jar of Cheeze-Whiz
Directions:
- Sauté onion in butter.
- Add onion with mushroom soup, milk, cooked broccoli and Cheeze-Whiz in large pot.
- Stir ingredients and cook on low heat until heated through.
