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Instant Pot Cream of Mushroom Soup

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Cream of Mushroom

Cream of mushroom soup is one of those cans that's in every slow cooker recipe known to man. OK, I exaggerate...a tad. But, you don't have to use the canned stuff to enjoy the slow cooker recipes you've come to know and love! You can make preservative-free versions of your favorite cream of whatever soups at home right in your instant pot in no time!

Don't have an instant pot? No worries. Use the slow cooker method.

And the best part? If you want to make it vegan or gluten-free or keto or whatever dietary concerns you have, you can adjust the recipe accordingly. To change the cream of mushroom to cream of chickpea (chicken) or celery or broccoli, just swap in an equal amount of that ingredient.

Instant Pot Cream of Mushroom Soup

Ingredients

24 ounces baby portabella mushrooms, sliced

1 onion, sliced

1/4 cup butter (or coconut oil if vegan)

1 tablespoon

1/4 cup gluten-free flour

5 cups vegetable broth

2 teaspoons thyme

1 tablespoon minced garlic

1 tablespoon salt

1 cup heavy cream (or coconut cream if vegan)

Instant Pot Method

Use the instant pot saute mode on high to melt butter.

Add mushrooms and stir to coat.

Cook for 5 minutes.

Add vinegar.

Cook for 5 more minutes.

Reserve about a cup of mushrooms, set aside.

Add onions and cook for about 5 minutes. 

Add flour and coat mushrooms and onions.

Add broth, thyme,  and garlic.

Stir and switch to high pressure for 5 minutes. 

Quick-release when finished.

Use an immersion blender to blend the soup.

Add reserved mushrooms back in and stir well. 

Serve or use in recipes as directed.

Slow Cooker Method

On your stovetop, saute mushrooms in butter and stir to coat.

Cook for 5 minutes.

Add vinegar.

Cook for 5 more minutes.

Reserve about a cup of mushrooms, set aside.

Add onions and cook for about 5 minutes. 

Add flour and coat mushrooms and onions.

Add broth, thyme, and garlic.

Stir and place all but reserved mushrooms in a 4-quart slow cooker.

Cook on low for 4 hours 

Use an immersion blender to blend the soup.

Add reserved mushrooms back in and stir well. 

Serve or use in recipes as directed.

Use your homemade cream of mushroom soup in...

Green Bean Casserole

Chickpea Broccoli Rice Casserole

Slow Cooker Potato Soup

Yield: 12

Cream of Mushroom Soup

Cream of Mushroom Soup

Instant pot cream of mushroom soup: You can make preservative-free versions of your favorite cream of whatever soups at home in no time!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 24 ounces baby portabella mushrooms, sliced
  • 1 onion, sliced
  • 1/4 cup butter
  • 1 tablespoon apple cider vinegar
  • 1/4 cup gluten-free flour
  • 5 cups vegetable broth
  • 2 teaspoons thyme
  • 1 tablespoon minced garlic
  • 1 tablespoon salt
  • 1 cup heavy cream

Instructions

Use the saute mode on high to melt butter.

Add mushrooms and stir to coat.

Cook for 5 minutes.

Add vinegar.

Cook for 5 more minutes.

Reserve about a cup of mushrooms, set aside.

Add onions and cook for about 5 minutes. 

Add flour and coat mushrooms and onions.

Add broth, thyme,  and garlic.

Stir and switch to high pressure for 5 minutes. 

Quick-release when finished.

Use an immersion blender to blend the soup.

Add reserved mushrooms back in and stir well. 

Serve or use in recipes as directed.

© Kristi
Cuisine: American / Category: instant pot

Cuban Black Bean Soup

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Cuban Black Bean Soup Recipe | @VeggieConverter

The girls and I love our Cuban black bean soup. One of our favorite local restaurants is the Cuban Diner and they have an amazing black bean soup. They also have fantastic picadillo, empanadas and plantains. Mom's a big fan of their cuba libres, too. They're tasty. Can't be helped.

We make a pretty good slow cooker black bean soup already. But we decided to try a slightly different version.

This one is full of cumin and tomatoes and is absolutely fantastic. Tall Fry had thirds!! It's so easy to make. It's a simple dump the ingredients into the crockpot and walk away kind of recipe, so it's perfect for a chilly school night meal. We love this one.

And, bonus points, it worked out really well in the girls' lunchboxes in our awesome lunchbots thermoses. I love these thermoses. They keep soups and stews nice and hot and they're just the right size for the kids. We also use smaller ones for yogurt. They're super.

It's gotten pretty chilly lately for Georgia in fall, so we're glad to have some warm, tasty meals to warm us up. It's a great change up from our traditional veggie chili. And, it's similarly super frugal! Dry beans and some pantry staples are about all this soup takes. Winner!

What's your favorite chilly day crockpot meal?

Cuban Black Bean Soup Recipe

Ingredients

16 ounces dry black beans, soaked for 24 hours
6 cups organic vegetable broth
1 can organic tomato paste
1 can green chiles
1 onion, finely chopped
3 cloves garlic, minced
2 tablespoons cumin
1 tablespoon red wine vinegar

Method

Place all ingredients in slow cooker.

Cook on LOW for 8 hours.

Carefully blend to desired consistency either with a stick blender or in a high-speed blender.

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Cuban Black Bean Soup Recipe | @VeggieConverter

Serve.

Cuban Black Bean Soup

Cuban Black Bean Soup

Ingredients

  • 16 ounces dry black beans, soaked for 24 hours
  • 6 cups organic vegetable broth
  • 1 can organic tomato paste
  • 1 can green chiles
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons cumin
  • 1 tablespoon red wine vinegar

Instructions

  1. Place all ingredients in slow cooker.
  2. Cook on LOW for 8 hours.
  3. Carefully blend to desired consistency either with a stick blender or in a high-speed blender.
  4. Serve.
© Kristi Arnold @VeggieConverter.com

Black Bean Tortilla Soup

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Black Bean Tortilla Soup | @VeggieConverter

Tortilla soup is one of those Tex-Mex favorites that I've always wanted to love. I mean, how can you go wrong with a soup topped with avocado and pico de gallo?

But, alas, I don't really dig chicken and it's almost always a chicken soup.

So, I crafted this easy peasy Black Bean Tortilla Soup that's vegan and delicious.

It's pretty much a dump the cans and rice into the VitaClay or slow cooker recipe. But, in spite of that, it's actually healthy since it doesn't include any junky cans.

If you want to go fully homemade, you can also swap in soaked and cooked black beans and diced fresh tomatoes and green chiles for the canned variety when they're in season. Just shy of two cups per can is about the right amount.

I added a little hot sauce and a bit of lime juice to mine to give it more punch and the standard recipe was the perfect spiciness temperature for the kiddos. They added shredded cheese and crushed tortilla chips to their bowls.

Black Bean Tortilla Soup

Serves 4

Ingredients

1 can black beans
1 can fire roasted tomatoes with green chiles
2 cans vegetable broth
1-2 tablespoons taco seasoning mix
2/3 cup dry rice

optional toppings: avocado, tortilla chips, lime wedges, cheese, pico de gallo or hot sauce

Slow Cooker Method

Place primary ingredients in VitaClay cooker and cook on SOUP setting for 1 hour.

OR, in a slow cooker, place all ingredients EXCEPT the rice in slow cooker and cook on LOW setting for 2 hours. In the last 20 minutes, add the dry rice and continue to cook.

Serve with desired toppings.

Instant Pot Method

Place all ingredients, except rice, in the instant pot.

Cook on high pressure for 7 minutes.

Add rice. Cook on rice setting until complete.

The Results

Bug, our 8-year-old, loves the chicken version of this soup at restaurants. So it was no surprise that she loved this version, too. I loved it also.

Goose, our 6-year-old, was horrified. Why, you ask? I'll quote her on this one. "Mom, why would you put rice in soup? That's disgusting."

No, she could not explain why it's disgusting. But the rest of the family really enjoyed it. So take that with a grain of Goose-is-sometimes-a-weirdo...ness.

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Black Bean Tortilla Soup | @VeggieConverter

Black Bean Tortilla Soup

Black Bean Tortilla Soup

Ingredients

  • 1 can black beans
  • 1 can fire roasted tomatoes with green chiles
  • 2 cans vegetable broth
  • 1-2 tablespoons taco seasoning mix
  • 2/3 cup dry rice
  • optional toppings: avocado, tortilla chips, lime wedges, cheese, pico de gallo or hot sauce

Instructions

  1. Place primary ingredients in VitaClay cooker.
  2. Cook on soup setting for 1 hour or in a slow cooker on LOW setting for 2 hours.
  3. Serve with desired toppings.
© Kristi Arnold @VeggieConverter.com

 

Paleo Creamy Tomato Noodle Soup

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Paleo Creamy Tomato Noodle Soup | @VeggieConverter

Sometimes the best ideas come to me when I'm just whipping up a quick dinner for the kids and myself. This Paleo creamy tomato noodle soup is one of those times. I wanted to make noodles because I've been craving them and I didn't have any marinara sauce made, so I opted to combine a can of tomato sauce and a can of coconut milk. It turned out more souplike than I had in mind, but we absolutely loved what turned out to be creamy tomato noodle soup. It's grain-free, dairy-free and vegan! The tomato and coconut milk combination is absolutely fantastic (just

The tomato and coconut milk combination is absolutely fantastic (just like in the Lentil Quinoa deliciousness). It may be the key to all deliciousness ever. Hard to say this early. But, let me tell you. Both kids ate THIRDS. THIRDS! I might've done a little jig. I highly recommend this one. If you're not grain-free, you can opt for regular thin spaghetti noodles or rice noodles. If you are, go for zoodles or grain-free noodles like we did!

Creamy Tomato Noodle Soup

Ingredients

8 ounces grain-free noodles or zucchini noodles
15 ounces tomato sauce
13.5 ounces coconut milk
4 ounces mushrooms
2 cloves minced garlic
1 teaspoon dried basil
Himalayan pink salt, to taste

Method

Prepare noodles, set aside. In a medium saucepan, combine all remaining ingredients and cook over medium heat for about 10 minutes. Add noodles and heat through if necessary.

It comes out kind of like a stoup: a stew/soup. You might need both a fork and spoon. Or just a fork and drink the rest out of the bowl. That's what the kids opted for. It's so tasty I highly recommend putting this one in your monthly meal plan rotation. It's also great with rice or quinoa instead of noodles!

Paleo Creamy Tomato Noodle Soup

Paleo Creamy Tomato Noodle Soup

Ingredients

  • 8 ounces grain-free noodles or zucchini noodles
  • 15 ounces tomato sauce
  • 13.5 ounces coconut milk
  • 4 ounces mushrooms
  • 2 cloves minced garlic
  • 1 teaspoon dried basil
  • Himalayan pink salt, to taste

Instructions

  1. Prepare noodles, set aside. In a medium saucepan, combine all remaining ingredients and cook over medium heat for about 10 minutes. Add noodles and heat through if necessary.
  2. It comes out kind of like a stoup: a stew/soup. You might need both a fork and spoon. Or just a fork and drink the rest out of the bowl. That's what the kids opted for. It's so tasty I highly recommend putting this one in your monthly meal plan rotation. It's also great with rice or quinoa instead of noodles!
© Kristi Arnold @VeggieConverter.com

 

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Paleo Creamy Tomato Noodle Soup | @VeggieConverter

Paleo Chicken Noodle Soup Recipe

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Paleo Chicken Noodle Soup Recipe | @VeggieConverter

 

We love soup, but our food intolerances and dislikes have made most soups difficult to share. This old fashioned Paleo chicken noodle soup recipe is delicious. I didn't use to like the actual chicken part of the soup, but it's grown on me.

If you're gluten-free, you can use rice noodles. Skip the noodles or use zucchini noodles instead.  We have made this soup in various iterations over the past five or six years and it's always delicious. Make it your own by switching out the meat and the veggies to what you like. The broth is the most important part. The balsamic vinegar really gives it a tasty flavor.

Paleo Chicken Noodle Soup Recipe

Adapted from CrockPot 365 

Ingredients

1 1/2 pounds raw ground organic chicken (sub chickpeas for a vegan version)

6 cups bone broth or Easy Slow Cooker Vegetable Broth

1 or 2 sweet potatoes, peeled and chunked

1 cup chopped vegetables (we used okra this time, but use zucchini, broccoli, whatever we have on hand)

1 small onion, diced

1 tablespoon, plus 1 teaspoon balsamic vinegar

kosher salt to taste

50-cent piece size, or so, a handful of raw zucchini (or rice noodles if you're not grain-free) to add at the end

1 large handful of raw spinach leaves to add at the end

Method

Start with a VitaClay. or slow cooker with broth and add chicken.

Add all vegetables except for the spinach leaves.

Stir in the vinegar.

Salt to taste.

Cover and cook on VitaClay SOUP setting for 3 hours or for CrockPot on LOW for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.

15 minutes before serving, put in raw noodles and a large handful of spinach.

Cover and continue to cook.

Instant Pot Method

Add all ingredients except noodles spinach to the instant pot.

Cook on high pressure for 30 minutes. 

Meanwhile, cook noodles on the stovetop.

Allow pressure to release naturally. 

Add spinach and turn on saute mode, medium. Cook until wilted.

Stir in cooked noodles. 

Serve.

Need a vegan sick day soup? Check out our Chickpea Root Vegetable Stew.

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Paleo Chicken Noodle Soup Recipe | @VeggieConverter

Paleo Chicken Noodle Soup

Paleo Chicken Noodle Soup

Ingredients

  • 1 1/2 pounds raw ground organic chicken (we buy a pack of chicken breasts and send them through a grinder)
  • 6 cups bone broth or Easy Slow Cooker Vegetable Broth
  • 1 or 2 sweet potatoes, peeled and chunked
  • 1 cup chopped vegetables (we used okra this time, but use zucchini, broccoli, whatever we have on hand)
  • 1 small onion, diced
  • 1 tablespoon, plus 1 teaspoon balsamic vinegar
  • kosher salt to taste
  • 50-cent piece size, or so, handful of raw zucchini or rice noodles to add at the end
  • 1 large handful raw spinach leaves to add at the end

Instructions

  1. Start with a VitaClay. or slow cooker with broth and add chicken. Add all vegetables except for the spinach leaves. Stir in the vinegar. Salt to taste. Cover and cook on VitaClay SOUP setting for 3 hours or for CrockPot on LOW for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.
  2. minutes before serving, put in raw noodles and a large handful of spinach. Cover continue to cook.
© Kristi Arnold @VeggieConverter.com

Clay Pot Black Bean Soup with Sweet Peppers

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Black Bean Soup with Sweet Peppers | @VeggieConverter

Why? You might ask, would I tinker with one of our family favorite recipes and one of my post popular posts and remake our delicious, delicious Slow Cooker Black Bean Soup recipe? Well, it's simple. I fell in love. I fell in love with my VitaClay. Today I have a fresh pot of Homemade Yogurt goin' on. But earlier in the week I made my fantastic black bean soup. I went to make the soup and the clay pot was just lurking there, waiting for me to use it and experiment. So I did! And it was SO good, I had to repost this version. Yum.

This go-around it only took about an hour and a half to cook and I used bell peppers, a lot of them, instead of my usual scraps of veggies from the crisper combo. This was primarily because the peppers (orange, red and yellow) were about to go bad. And yes, I'll still make the veggie scraps and crisper clean out version again (because, hey, I'm frugal like that). But I'm definitely making this intentionally this bell peppers way in the future. It was incredible. Don't worry, if you don't have a VitaClay yet, you can still do this in a slow cooker. Just cook it on low for 8 hours.

Clay Pot Black Bean Soup with Sweet Peppers 
Ingredients

6 cups black beans, cooked, undrained
2 large tomatoes, chopped
2 cups Easy Slow Cooker Vegetable Broth
4 sweet bell peppers, chopped (I used red, orange and yellow)
1/2 cup carrots, chopped (I used the remains of a bag of carrot chips)
1/4 cup salsa
Salt and pepper, to taste
Top with extra salsa and chopped cilantro (optional)

Method
Add all ingredients to your VitaClay, except optional toppings. Set to SOUP setting and cook for about an hour and a half. Carefully blend with an immersion blender until smooth. Or, you can toss the whole batch in a blender instead. Top with salsa and chopped cilantro if desired.

The Results
Everyone loved this version just as much as the last, if not more. The bell peppers just made the flavor richer and heartier. And the fact that it was done in less than two hours but still tasted slow-cooked ain't half bad, either. Yum! And, BONUS, it makes a great dip, too. And that's good, because this makes a metric crapton of soup. You know, about 16 overflowing cups of soup. How do I know that you ask? The VitaClay holds 16 cups of cooked rice and that baby was chock full of soup.

Check it out pre-blend. Yum....

Black Bean Soup with Peppers preblend | @VeggieConverter

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Black Bean Soup with Sweet Peppers | @VeggieConverter

Paleo Vegan Curry Roasted Cauliflower Soup

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Cauliflower Soup

Roasted Cauliflower is one of my favorite side dishes and roasted cauliflower soup, with a smidge of curry? Wow! I <3 it! So when my awesome mom got me a blender for my birthday, it was the first recipe I tried. Enjoy this recipe for Paleo Vegan Curry Roasted Cauliflower Soup.

This Indian-inspired cauliflower soup is absolutely amazing. It's rich, creamy and hearty. This soup is definitely one that you'll want on a cold day. And, bonus, it's vegan, paleo, grain-free, and nut-free.

Paleo Vegan Curry Roasted Cauliflower Soup

Ingredients

1 head cauliflower, chopped into florets
1 onion, sliced into thin rings
2 tablespoons coconut oil (buy it HERE)
1 1/2 teaspoons curry powder
1 teaspoon kosher salt
3 cups vegetable broth

Method

Preheat oven to 425F.

Toss the first five ingredients (all but the broth) in a roasting or baking pan. Roast for 25 minutes at 425 degrees Fahrenheit.

Add vegetable broth and three cups of your roasted vegetables to the blender. (Use speed 6 if you have the same blender.) Blend until smooth. Pour 1 cup of soup into each serving bowl and top with about 1/2 cup remaining roasted vegetables.

This dish is a definite repeat. We all LOVED it and it was so simple to make. I highly recommend getting a high powered blender if you can!

Love it? Pin it, please!

Paleo Curried Cauliflower Soup | @VeggieConverter
Yield: 4

Paleo Vegan Curry Roasted Cauliflower Soup

Paleo Vegan Curry Roasted Cauliflower Soup

Paleo vegan curry roasted cauliflower soup is a rich, hearty Indian-inspired cauliflower soup.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 head cauliflower, chopped into florets
  • 1 onion, sliced into thin rings
  • 2 tablespoons coconut oil
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon kosher salt
  • 3 cups vegetable broth

Instructions

  1. Preheat oven to 425F.
  2. Toss the first five ingredients (all but the broth) in a roasting or baking pan. Roast for 25 minutes at 425 degrees Fahrenheit.
  3. Add vegetable broth and three cups of your roasted vegetables to the blender. (Use speed 6 if you have the same blender.) Blend until smooth. Pour 1 cup of soup into each serving bowl and top with about 1/2 cup remaining roasted vegetables.
  4. This dish is a definite repeat. We all LOVED it and it was so simple to make. I highly recommend getting a high powered blender if you can!
© Kristi Arnold @VeggieConverter.com
Cuisine: Indian / Category: Lunch

Slow Cooker Tomato Soup with Pasta Stars

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Tomato Soup with Stars

With another of my thrift store cookbook finds, The Fix-It and Forget-It Kids' Cookbook, I found a pretty simple Alphabet Soup recipe. I had some pasta stars leftover from another dish, so I decided to go with that instead in this simple slow cooker tomato soup. I also swapped in minced onion for onion soup mix and TVP for stew meat. This simple tomato vegetable soup is great fun for the kids to help make and enjoy the stars (or letters). We've had a lot of colds lately, so this comforting and fun soup has been great for the kids. And they so love to help make it!

Slow Cooker Tomato Soup with Pasta Stars

Ingredients

1/4 cup TVP (or lentils or ground beef substitute)

14.5 ounces diced tomatoes

8 ounces tomato sauce

1 cup water

2 cups frozen vegetable blend

1/2 cup uncooked star or alphabet pasta

Method

In a 4 quart slow cooker, add all ingredients except pasta. Cook on LOW for 6 hours.

Add pasta and cook on HIGH for 15 minutes. Serve.

Instant Pot Method

Place all ingredients except pasta in instant pot.

Cook on high pressure for 20 minutes.

Allow pressure to release naturally.

Add pasta and cook on saute mode on high for 15 minutes, stirring occasionally, until pasta is tender.

Serve.

Yield: 4

Slow Cooker Tomato Soup with Pasta Stars

Slow Cooker Tomato Soup with Pasta Stars

Slow cooker or instant pot tomato soup with pasta stars recipe

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1/4 cup TVP (or lentils or ground beef substitute)
  • 14.5 ounces diced tomatoes
  • 8 ounces tomato sauce
  • 1 cup water
  • 2 cups frozen vegetable blend
  • 1/2 cup uncooked star or alphabet pasta

Instructions

  1. In a 4 quart slow cooker, add all ingredients except pasta. Cook on LOW for 6 hours.
  2. Add pasta and cook on HIGH for 15 minutes. Serve.
  3. Instant Pot Method
  4. Place all ingredients except pasta in instant pot.
  5. Cook on high pressure for 20 minutes.
  6. Allow pressure to release naturally.
  7. Add pasta and cook on saute mode on high for 15 minutes, stirring occasionally, until pasta is tender.
  8. Serve.
© Kristi Arnold @VeggieConverter.com
Cuisine: American / Category: Lunch

 

Creamy Portabella Soup Recipe

By

Portabella Soup

What time is it? It's time for lunch. Those of you without toddlers might not get that...the girls are big "Bubble Guppies" fans. Today I'm sharing Creamy Portabella Soup, adapted from Hungry Girl. I love mushroom soup in other recipes, but it's not something I usually eat on its own. So, I'm trying this out with portabellas to see if that makes it super tasty!

I veganized it by swapping out creamer and chicken broth for coconut milk. I recently bought a HUGE can of it from Amazon, so I have a lot to use. I also left out the Swiss cheese and added an optional "Parmesan" topping.

It smelled absolutely fantastic while I was cooking it. It was hard to blend it up since it looked so pretty with the whole mushrooms, but the blended mushrooms are part of the mock "creaminess," so I made myself do it. It turned out super rich and tasty.

 

Creamy Portabella Soup

Ingredients

1/4 cup coconut oil

6 cups (about 1 pound) chopped portabella mushrooms

1 cup chopped green onion

1 teaspoon chopped garlic

1 1/2 cups coconut milk

1 teaspoon salt

black pepper, to taste

cayenne pepper, to taste

Top with cheese sauce powder or “Parmesan” if desired

Method

Place coconut oil in a large saucepan, saute mushrooms for 10 minutes. Add remaining ingredients. Heat through. Blend and serve.

The Results

I actually LOVE the flavor. It's delicious and creamy and surprisingly hearty. But I think that it's a little strong as a full-meal soup. It'd be great as a side or as a pasta sauce. I think it'd be absolutely divine as a mushroom "gravy" over mashed potatoes. Yum. If you love rich mushroom soup, I bet you'll love this on its own, too. I think I just needed a smaller serving size. 🙂

This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Frugal Fridays and I'm Lovin' It.

This Week's Cravings: Creamy Thermos Potato Soup #veganmofo

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Potato Soup

Potato Soup

This Week's Cravings I'm sharing Creamy Vegan Potato Soup perfect for a lunch box thermos on chilly days. And it's so simple to make you'll kick yourself for not making creamy potato soup more often.

Creamy Thermos Potato Soup

Ingredients

4 cups cubed baked potatoes
1 cup red onion, caramelized
3 cups vegetable broth
salt and pepper to taste

Instructions

Mix all ingredients together, heat over medium-high heat for about 15 minutes.
Freeze extra soup in muffin tins for serving-sized portions.

 

The Results

Yummy! So incredibly simple and you can really make it your own (or your kids' own) by adding your favorite toppings and mix-ins!

 
 

My This Week's Cravings co-hostesses are: Tina at Moms Crazy Cooking and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.

If you are a regular link-up we're excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! Thanks a million, we look forward to blogging with you!

The LINKY PARTY is open ALL Week!
 
PLEASE do not link more then 3 recipes per week.
 


 

This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless Monday,·Homemaker Monday.·Meatless Mondays,·Mingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.

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