Perogie Soup

 Hungry Heart Radio-Bruce Springsteen

Soup season isn't over yet, hence the snow on the ground this morning...soon my friends soon. At least we have some grass...not green...but grass..visible grass...birds are chirping...sun is sometimes shining...oh' Michigan, baby steps.

5 mini perogies per bowl

one zucchini chopped

1 cup of large pearl cous cous

1/2 cup of diced white onion

 3  cups of veggie broth

cheese for toppin's

two green onions diced

1/4 cup of chopped green pepper

1 tablespoon of soy butter

1/2 cup of chopped mushrooms

This recipe is a three step process.

•  In a skillet add the soy butter, zucchini, 1/4 cup of onion, green peppers, mushrooms and perogies (I made mine and Ben's mix separate. He likes shrimp and no mushrooms, sautéed his in a separate pan)
• In another pan add the cup of cous cous to two cups of water and slowly boil. As water is absorbed make sure you stir, add garlic powder, pepper, salt and the other half of onions. Keep warm after cooked with a lid.
• In third pan slowly warm the broth while other items cook. When broth is warm add cous cous to broth and stir. When veggies are done sautéing add to broth as well. Sprinkle with cheese and green onions.

Hopefully this will be my last cold weather soup recipe!!!

ENJOY!!!