Cream of Mushroom Soup

With leftover mushrooms I was inspired to make a creamy mushroom soup on the fly. It was pretty easy, homemade and fresh. Very warm soup on a cold winter day, perfect with toasted french bread.

1/8 Stick of butter, diced
2 stalks of green onion, diced
2-3 cups of mushrooms, white or brown and sliced.
2-3 cups of water depending
Italian Herbs, pepper and cayenne. Maybe cumin or bullion if you like.
1 to 1 1/2 cups of Half & Half or Cream, whole milk works, but reduce water.


Sautee the onions in butter and add mushrooms in a medium pot. Cook the veggies together, add water and herbs and let everything cook up. Add milk and let boil to be completed.

Remove from heat and pour into a blender. Blend to smooth consistency. Pour back into pot and let warm up. This is where I taste it, check for last minute salt or pepper and serve.

Chicken Noodle Soup

I think I'm turning this into a soup blog. No, I really need to switch it up a bit. :) I'm not sure how I started making Chicken Noodle soup, which recipe I started with and how it tasted. I know what I like now and make up my own recipes as I go along.

I made some the other night and it went a little something like this:

* 1 medium onion, diced
* 2 stalks celery, diced
* 2 sprigs flat-leaf parsley
* 2 tablespoons of minced garlic
* 2 bay leaves
* 1/2 tablespoon of dried rosemary
* 1/2 tablespoon of dried oregano
* 2 pats of butter
* 4 cups chicken broth, homemade or low-sodium canned
* 3 cup water
* Kosher salt, cayenne and freshly ground black pepper (all optional)
* 1/2 box of noodles, your choice. I chose rotini and shells.
* 2 1/2 cups shredded cooked chicken ( 4 Breast tenders or 2 breasts) seasoned.
* 1 large regular or Meyer lemon

Let's get started....

Put the onion, celery, garlic, parsley and sautee in butter, cooking vegetables slightly. Add bay leaves and dried herbs to season them. Once those have a head start, add the chicken broth, and water in a medium to large pot. Season with salt, cayenne (if you choose) and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5-10 minutes.

Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles).

Meanwhile I usually season the chicken breasts with lemon pepper and cayenne and fry those whole. Once they are cooked yet tender - I shred the chicken into bit size pieces. Making sure they pull all the seasoning in and are cooked.

Add the chicken and turn off the heat. Let the broth, chicken and noodles combine together. I add in the juice and pulp of one large lemon. I prefer Meyer Lemons, sweet and tangy.






This was one of my favorite soups. Usually I share a couple bottles with family and friends, but I ate this one myself.