Annie’s Mushroom Soup

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
  • salt

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.

Chicken and Vegetable Soup

I don’t know about you, but I’m very busy around this time of year.

It could have to do that on top of the holidays, I’m settling into a new job, adjusting to married life and, oh yea, writing final papers.

So these days, dinner’s about ease – easy to make and easy to clean up.

And anything that doubles duty? Cha ching!

So let me introduce you to my new friend, the store-bought rotisserie chicken.


Now, you’ve probably all seen these little guys in your grocery store and contemplated just buying one and calling it dinner.

But then the guilt probably kicked in.

Oh no! I must make my family a home-cooked meal. I must know how everything was prepared!

Listen up. Pop open a bottle of wine and relax a little. It’s okay to not make every single thing that hits the table. A store-bought rotisserie chicken is totally fine.

But, if you feel so inclined, you can jazz it up a bit.

I took this chicken, shredded it up (okay hubs shredded it) and turned it into two dinners and a week’s worth of lunches.


Up first, a hearty chicken and vegetable soup.

Drizzle some olive oil in a heavy-bottomed pan.

Toss in a diced onion, 2 diced carrots and 3 diced celery stalks. Cook until the onions are translucent.


Next add two cloves of garlic, minced.


Pour a can of whole peeled tomatoes into a bowl, and, using your hands, break them into small, bite-sized pieces.


And add them to the pot.


Give it a stir and let this cook on low for about 5 minutes, just to warm the tomatoes through.


Next, pour in 32 oz of chicken broth.


And add in a few handfuls of baby spinach.


Give it a stir and cook until the leaves wilt.


Next add about half a cup of small pasta. I used vermicelli, but broken up spaghetti or ditalini works too.


Finally, add a handful or two of the shredded chicken.


Give it a big stir and let it simmer for about 5-10 minutes.