I am cold, and all I want is soup.
Most of my favorite soups are the ones that will never win a beauty contest.
Split pea soup. Lentil soup. Brazilian Black Bean Soup. Creamy Mushroom Soup. They leave me feeling more and more comforted with each delightful bight. Happy with life in general, no matter what kind of crazy day I may have had. Soups that are filled to the absolute brim with bright and beautiful personalities. Warm and friendly and totally indulgent.
This creamy mushroom soup—from the latest Eating Well magazines—is one of my current favorite soups. It’s rich, smooth and full of body. Come to think of it, it’s a little like warming up to a bowl of savory mushroom gravy and realizing that such a guilty indulgence is actually okay. More than okay. That it’s actually healthy for both your mind and your body. Really, it’s enough to make a girl sing.
Side Dish: Salad
Side Dish: Homemade Whole Wheat Bread
(made with blackstrap molasses)
There is nothing quite like hugging a bowl of creamy mushroom soup after a chilly January run.
Life is so delicious.
Creamy Hungarian Mushroom Soup—as seen in Eating Well Magazine
I recommend doubling this recipe and serving it out on the chilliest of winter nights. It pairs lovely with a rich, dark bread and a simple side salad.
Each bowlful of this creamy soup offers you more than just flavor. You’ll also get a healthy dose of calcium, vitamin A, potassium, vitamin C, fiber and protein. Enjoy!
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds mushrooms, thinly sliced
- 1 medium onion, diced
- 3 tablespoons all-purpose flour
- 2 tablespoons paprika, preferably Hungarian
- 2 tablespoons dried dill
- 4 cups mushroom broth or reduced-sodium beef broth
- 2 cups low-fat milk
- 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
- 1/2 cup reduced-fat sour cream
- 3/4 teaspoon salt
- Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.
- Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. Add flour, paprika and dill and cook, stirring, for 15 seconds. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in sour cream and salt.
Question: What are some of your favorite soups?