Annie is the best cook in the family on my dad’s side. Most people are either a really good cook or a really good baker, but she is not only an incredible baker but also can whip up a dinner with like no ingredients.
A few weeks ago my husband and I were sitting on the couch having breakfast. It was a little cold out so I said how about I try making Annie’s mushroom soup tonight?
Hubs was in. We had been waiting for it to feel like winter.
A few minutes later, my phone beeps with a text message.
Annie: What are you up to today?
I looked at Christopher. She is either in New York or on her way (She and the rest of dad’s family live in Delaware)
Christopher: You think so?
Me: I know so.
Text to Annie: Just hanging out. Why?
Annie: Me and Liz and Lisa hopped on the bus to New York. We’re here!
Me to Christopher: Told you. So we had a surprise visit from the family, walked around New York and looked at all the Christmas decorations and then, after a day with Annie, made Annie’s mushroom soup.
It’s super easy and super delicious.
You will need:
- 1 pound mushrooms, some sliced, some chopped
- 1/4 cup butter
- 3 tbsp flour
- 1 cup whipping cream
- 15oz chicken broth
- black pepper
Start by melting the butter in a heavy-bottomed soup pot. toss in the mushrooms once the butter is melted. Cook until mushrooms are brown.
Add the flour and stir
continuing to cook over medium heat and stirring until thickened.
Slowly add cream and chicken broth, stirring constantly. Season with salt and pepper to taste.
Let the soup warm through, stirring so the cream does not burn.
And then dish up in big bowls.
Creamy, rich, mushroomy goodness.