10/27/2021
Shared from another consultant who was trying to showcase the versatility of products!
For today’s showcase ..
🚨Wintery Mushroom Soup! 🚨
Okay so I must say, I’ve had this in my cupboard since LAST fall/winter season .. I’m not a big mushroom fan, never mind mushroom soup.. however, I got creative and I’m SO GLAD I did! This meal was FANTASTIC & SO FULL of flavour!!
Brad couldn’t get over how delicious it really was! We had a hard time saving the rest for leftovers 🤷🏻♀️😝
We loved it so much we gave it a signature name so our kids can brag about it to their friends later 🤣
Introducing “Momma’s Beef Pasty”
1 Pkg Epicure Wintery Mushroom Soup
—> 1 pack WMS with 3 1/2 cup milk. Mix together & bring to a boil to thicken- wisk constantly. Once boiled for 30 seconds and thickened, remove from heat.
1-1.5 lb ground beef.
—> spice beef (3 onion, garlic, red garlic, SPG) & brown beef. Once browned, drain beef.
Mix in 3 cups of frozen peas & corn into the beef mixture, stir in soup & mix until blended.
Add into pie shells (this will make 2 pies so you will need 2 packs of shells — 4 total)
Cover top of pie with second shell.
Bake @ 350 for 1 hour or until golden brown.
You can either save the second pie or cook as well! (We saved for another day & store in our freezer)
