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let me tell you how i made this. i learned the hard way, in the sweaty chicago sun that cream of mushroom soup is used as a glue, tarp, spiritual leader in the culinary world. it brings ingredients together. it gets along with everyone and doesn't mind dark alleys or strange situations. this is something the irish and the english can shake hands on. cream of mushroom soup fights for the rights of a dish. it's many a poor man whos poured the soup over rice, looked again in his cabinets, and than sat down, ate and came out ahead. here i put in some tofu, folksinger's choice. tofu wants to teach you a lesson in patience, i suggest you let it. lay it down gently in a light bed of oil. confident and easy as you slice. go away. let it do it's thing, brown all over. it doesn't need you checking up on it, just flip it over, listen to it, it will tell you when. with tight eyes and zappa playing, decapitate a head of broccoli. add some flavor, hot sauce, soy sauce, mustard, parmesan cheese, oregano, onion powder, garlic salt, black pepper, red pepper, salt. just a little so they don't give each other away. then pour in the fan favorite, the grand symbol of subconscious americana, the Ferdinand de Lesseps of the kitchen. you truly will feel galant, a statesman with a full belly.




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