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.

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Add the flour and stir

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continuing to cook over medium heat and stirring until thickened.

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Slowly add cream and chicken broth, stirring constantly. Season with salt and pepper to taste.

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Let the soup warm through, stirring so the cream does not burn.

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And then dish up in big bowls.

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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.

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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.

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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.

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Next add two cloves of garlic, minced.

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

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And add them to the pot.

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

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Next, pour in 32 oz of chicken broth.

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And add in a few handfuls of baby spinach.

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Give it a stir and cook until the leaves wilt.

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

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

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

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