Sometimes folks you just stumble upon something too yummy to even get proper photos before you're face deep into it. I was starving this morning around 8 am after an all night SauceElatiOn website tweak, went upstairs to the kitchen and found a can of Aldi mushroom soup and a can of tuna from the same store. For basic food staples, I'm a huge fan of Aldi! The can of tuna was very nice solid albacore tuna, not like that mushed up mess that comes from a brand with a long history in America that really should know better. I got the soup going, and then started doctoring on it, adding the can of tuna (without breaking up the nice chucks), Grill Mates Montreal Chicken Seasoning (a veritable herb rack in a jar), garlic salt, dill, a pinch of cayenne pepper and a dash in a half of white wine. The contents of my pot looked a bit too watery for what I was thinking of, so I added about an ounce of corn starch mixture to thicken it up.

For the novice cooks out there, you must mix about a half a teaspoon of corn starch in roughly an ounce of cold water before adding it to the hot soup or it will clump on you. I was hungry this morning so I toasted four pieces of wheat bread again from Aldi, tore it into shreds and placed it in the nice ceramic bowl you will see in the gallery below and poured the entire contents of my soup pot into that bowl. The smell was so divine I can still smell it at my computer, but believe me I didn't spill a drop. Mushroom and wine or fish and wine is a great wakemeupper. It was as tasty and delicious as it smelled, and surely I envisioned I was eating something from a French countryside bed and breakfast. It was marvelously simple food, easy to make, and the best two dollar breakfast I've had this year.

I might try an upscale version of this one day with French bread, or perhaps over toast and eggs, maybe even hash browns. In Singapore they'd probably add a raw egg into the pipping hot mixture. I think a raw egg added to soup is kind of Asian thing, but I may be misinformed.  Who knows if any other culture puts raw eggs in soup just before serving. If you know please let me know. I'm calling this one Toasty French Mushroom Breakfast Soup. Try it, you'll love it!

Otrie

Click on the photos below to open up the gallery.