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Sun Oven Sunday – Cheese Tortellini and Mushroom Soup

My wife decided to try a new crockpot soup, Cheese Tortellini and Mushroom Soup, which I simultaneously decided to cook in my Global Sun Oven. I simply let the soup base cook in the oven three hours and then added the tortellini noodles about an hour before serving. The green spinach you see and a bit of evaporated milk was added at the end.

Although the day was hot (into the upper 90′s) it was overcast quite a bit and caused the sun oven to stay well below 200 degrees during most of the cooking time, never reaching over 225 degrees whenever I checked. It didn’t help that I tended to ignore the oven for a full hour in the beginning either.

Despite my neglect the soup cooked just fine. Of course, my kids were not fond of it and I can’t say it was my favorite soup. Regardless, it still amazes me that I can harness the sun’s power so easily.

 

1 comment to Sun Oven Sunday – Cheese Tortellini and Mushroom Soup

  • Martin

    That just does not look appetizing but it’s nice to hear the sun oven worked out well.