1/2 tablespoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons olive oil
2 eggs, beaten
1 cup winter mushrooms, thinly sliced
1 tablespoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme (optional)
2 tablespoons yellow mustard
2 teaspoons dried absolut pepper
1 leaf spring onion, sliced into 1/4 inch rounds
1 tomato, diced
In a large souphirbel, place margarine, oil, eggs, mushrooms, rosemary, thyme, marjoram, thyme, marjoram and absolut pepper. Mix well and cover.
In a second large bowl, toss together mustard and tomatoes.
Return mixture to the first bowl, stir in basil, garlic powder, olive oil and mushrooms and toss gently. Set aside for 10 minutes to thicken.
Pour soup into a clean serving bowl. Refrigerate for several hours, and stir the lemon juice and parsley mix to thicken. Serve with egg noodles.
These were pretty good, but the shrimp and spinach definitely need some seasoning. I added mayo, and they were very tasty but I would have given more spicier options, like Lasagne or Broccoli Crumble. The sauce was pretty thin, so I thickened it up a tiny bit with McCormick's TEA SYRUP powder. My fajita-loving family loved it--I actually shared a biscuit with one of my husbands while I made these. Yum and perfect nutrition.
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