Ah, that good ole can of cream of mushroom soup! It reminds us of our mothers and grandmothers; used in beloved dishes like string bean casserole and the like. With its creamy blend of ingredients it adds an unmistakably nostalgic taste to many dishes. When I get a dose of nostalgia, I’m brought back to my days growing up in Texas. I loved mushroom soup… from the can. There’s a certain something about mushroom soup, don’t you think? It pulls you in and makes you want to never stop eating it. It’s instantly crave-able…that rich umami flavor and velvety texture.
A Reboot in the Kitchen
Reboots are everywhere these days, and this one is a crowd-pleaser. My wild mushroom soup will give you all the joys and memories of your childhood comfort dish with even fuller flavor and healthier benefits that come with using whole ingredients. No cans or can-openers required.
I know a dish is a success when my husband likes it and Michael just can’t get enough of this soup. The meaty and unctuous mushrooms combined with salty goodness from layers of flavors make it irresistible. Whether you whip it up on a weeknight or make it the star of a Saturday night soiree, it’s guaranteed to be a hit with everyone who gets to enjoy it.
So, let’s leave the cans for our grandmothers and make this soup. One of the upgrades of this dish is how we only blend half of the soup, which means you still get a great texture from the vegetables that make up the layers of flavor. It’s the perfect treat for these autumn nights. Don’t forget a nice crusty baguette for dipping!