Any soup fans out there?
Yup, that’s what I thought. You love soup.
How did I know?
Because everyone loves soup.
Especially when all you want is summer and a beach (and probably a cocktail) and all you get is a pre-Spring cold.
Which it is probably right about now. So I thought you would enjoy a soupy “spruce up” with one of my all time favorite soup recipes from last year!
It’s tomatoey, soul warming, and most importantly, easy!
Whelp, Halloween is officially over.
Which means that you’ve probably been stuffing your face with stolen (ok, ok…borrowed) candy all weekend, and now you’re a nasty combination of jittery, lethargic and just plain fuzzy.
I won’t tell if you won’t.
After 3 bags of candy corn and a batch of candy corn fudge I need a form of nourishment that isn’t 110% sugar. And since I’m planning to chow down on some turkey in a mere 23 days, I also need to make sure I shed my candy weight…so I can replace it with mashed potato weight.
This soup is just the ticket. Light on the scale but definitely not on flavor… and if it just feels too healthy you can always double up on the croutons and cheese…or add some candy corn.
Here’s what you’re gonna need:
3 tablespoons butter
1 pound sliced mushrooms (I use a mixture of button, crimini and shitake)
2 medium yellow onions, coarsely chopped
2 ½ cups chicken stock
3 tablespoons tomato paste
1/3 cup dry white wine
1/3 cup fresh parsley (or 1/4 cup dry parsley)
½ cup grated mozzarella cheese
Fresh cracked pepper, to taste
Here’s what you’re gonna do:
Sauté mushrooms and onions in butter until tender. About 5- 10 minutes.
Add the chicken broth, tomato paste and parsley.
Bring to a boil and then reduce heat and simmer 10 minutes.
Add white wine (do not boil again).
Serve and top with croutons, mozzarella cheese and pepper.
All that’s left is to dig in… and enjoy your fully nourished and un-fuzzy mind!
- 3 tablespoons butter
- 1 pound sliced mushrooms (I use a mixture of button, crimini and shitake)
- 2 medium yellow onions, coarsely chopped
- 2 ½ cups chicken stock
- 3 tablespoons tomato paste
- ⅓ cup dry white wine
- ⅓ cup fresh parsley (or ¼ cup dry parsley)
- ½ cup grated mozzarella cheese
- Homemade croutons
- Fresh cracked pepper, to taste
- Saute mushrooms and onions in butter until tender. About 5- 10 minutes.
- Add the chicken broth, tomato paste and parsley.
- Bring to a boil and then reduce heat and simmer 10 minutes.
- Add white wine (do not boil again).
- Serve and top with croutons, mozzarella cheese and pepper.