The food trucks are no longer coming to the UCLA campus! I’m absolutely devastated. I’m so sorry, but Food Truck Friday is now going to be much more infrequent, because I’m going to have to trek off campus to find them, and it’s hard to say when I’ll be able to pencil that in. I’m trying to figure out something interesting to fill that void with, but for now, I’ll share with you something I recently cooked up.
I may or may not have mentioned this, but I’m souper into soup. I’m also souper into cheesy puns. Souper? How lame. I love a good creamy soup, but I hate all of the fat and calories that come with that, so I try to find ways to lighten things up. I found some souper (aye, make it stop!) awesome sales on mushrooms, so I bought a couple interesting looking varieties and got to work brainstorming on what to do with them. The weather just begged for some soup, so I thought a cream of mushroom soup would be pretty wonderful. I picked up baby portobellos and enoki mushrooms. I was a little intimidated by the enokis. They looked pretty freaky and I’ve never had them before, but I figured I’d just go with it, and it worked out really well. My soup came out earthy and comforting but not too heavy. Other than the mushrooms, the ingredients for this soup are extremely basic which makes this really easy and fairly inexpensive to make. You could probably use any kind of mushrooms to make this as well, so be creative!