I love to cook with wine, sometimes I even put it in the food.

This is the saying that I live by : )

Last night I made a vegetarian version of a childhood favorite-homestyle chicken noodle soup.

I tailored the recipe on the back of Reames frozen noodles.

-12 oz reames homestyle egg noodles

-2 tsp parsley

-1 tsp thyme

-1 bay leaf

-1 quart of vegetable stock

-1 cup of water

- ~2 cups of celery

-  ~1 cup of carrots (I’m not a big fan of cooked carrots)

-12 oz mushrooms

- 1 cup onion

-1/4 flour

-2 cups milk

-pepper to taste

In a large pot, mix the vegetable stock and seasonings and bring to a boil.

Add the noodles, celery, carrots and onion and return to a boil. Simmer 20-30 minutes or until done.

Meanwhile, saute the mushrooms in another pan with olive oil or butter until browned. Combine 1/2 cup milk and flour in liquid tight container and shake until smooth. Add mushrooms, flour mixture, and remaining milk to soup. Continue cooking until you reach a thick consistency and it is heated through. Enjoy!

I haven’t had this soup since I became a vegetarian ~2 1/2 years ago. Yum! I didn’t miss the chicken one bit. It’s super easy to make.

So this is what it will look like (minus the chicken).

I need an iphone.