Rainy Day Mushroom Cheddar Soup

 

It was a cloudy rainy cool September day. It seems like just yesterday it was summer and we were sunning ouselves at the cottage. Just like that, mother nature turned a switch. The air smelled of fall comforts and and family. We were all a little restless being cooped up, so as an activity I recruited little J and R to help make dinner. I always think of soup as a perfect fall dish, so here's my mushroom soup recipe.

 

We started with 2 cups of mushrooms.

Lovingly cleaned with a dry cloth by little J. Did you know that you aren't supposed to wash mushrooms with water?

Little hands got busy chopping up the mushrooms, R with a butter knife.

In the meantime I got busy sautéing one small onion in 2 tbsp of butter till onions were soft. Adding 2 tbsp of Roasted Garlic by ES, 1 tsp of herb and garlic sea salt and 1/2 tsp of fresh Ground pepper.

I added the mushrooms and continued to sautée for 3-5 mins.

Add 2 tbsp of flour and cook for about 5 mins.

Then stir in 2 cups of prepared chicken stock and 2 cups of milk.

Simmer on low-med for about 20 minutes.

Back at the kids corner...Ruby was eating all the cheese I asked her to grate.

J was there slowly but surely chopping some parsley for garnish.

I made some herb and garlic croutons for the soup, chopping up 2 slices of bread. Toss the bread chunks in a drizzle and a half of olive oil, and a teaspoon of Herb and Garlic Dip Mix. Mix with your hands to coat the bread pieces with the oil and herb and garlic. Toast in the oven on 350 for 8-10 mins.

 

At the end of cooking, stir in 1 cup of cheddar cheese just to melt. Give it a taste, add some more salt if you please. Then it's ready! Garnish with a sprinkle of parsley and a few croutons and enjoy! This soup was so delicious, even picky pants R ate some of it.

Till next time lovelies!