Chunky, Creamy Mushroom Soup


Guys, I have for you… drum roll please…

the world’s ugliest, most delicious soup ever.


Why is it that some of the most amazing things look so ugly? It’s horrible.

Case in point, this incredible soup.


Hot damn, the flavor is so incredible that you won’t believe your eyes.

A few things to note:

Take the time to finely chop the mushrooms. This took me 15 minutes. Ugh, but take the time to do it properly. FINELY CHOPPED!

Plan ahead for dried mushrooms to reconstitute as this can take as little as 30 minutes or a few hours.

You can over salt this easily. Easy does it. And use low-sodium chicken broth.

This soup is epic, plus only a few tweaks makes it vegetarian or paleo or Whole30 compliant. Use vegetable broth for it to be vegetarian. Use ghee and complaint broth for it to be paleo and Whole30 complaint.


See, I’ve just done a great job of selling this ugly soup to you. ugh! I swear, you need to make it and try how truly scrumptious it is. Then you’ll come back here and leave me a comment like “Hot damn, it was ugly, but that was the best mushroom soup I’ve ever had!” Go on, I’m waiting…


Chunky Creamy Mushroom Soup

Makes 4-6 servings


  • 4 Tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 6 cloves garlic, minced
  • 3 pounds assorted mushrooms, trimmed and finely chopped (I used a mix of fresh button and baby bella mushrooms, and dried porchini and shitaki mushrooms)
  • 1 Tablespoon chopped fresh thyme
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4-6 Cups low sodium chicken broth


  1. In a very large pot over medium heat, melt the butter and saute the onion until soft and translucent, about 5-7 minutes.
  2. Add the garlic and cook for another minute or so.
  3. Add the mushrooms, thyme, 1 teaspoon salt, and a 1/2 teaspoon pepper. Cook under the mushrooms have cooked down and are about half the initial size, it’s about about 10-12 minutes. Add 2 cups of stock and cook for another 15 minutes.
  4. Puree half the soup in a blender or a food processor. Return the blended mixture to pot. Add broth until desired desire consistency is reached. Simmer for another 10 minutes.
  5. Season with salt and pepper prior to serving. Serve with toasted bread.

Adapted from Chrissy Teigen’s Cravings: Recipes for All the Food You Want to Eat


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Spiralized Turnip, Mushroom, and Tomato Risotto {& a GIVEAWAY!}

Spiralized Turnip, Mushroom, and Tomato Risotto

Spring is here! It finally feels like spring!! I am so excited!!!

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We had the doors open this past weekend. It felt so good to have fresh, crisp air in the house. Autumn and the dog hung out on the tiny back deck. She didn’t even need her coat, which really confused her. She might have had a meltdown last week when we brought her without her heavy coat but used a lighter one. But not me. Big bulky coats suck!!! I mean they are great in the winter to keep you warm but once I can ditch them behind in the closet they are stuck in there!

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While we still have some snow on the ground in our back yard and our neighbor’s front yard, I see the happy signs of spring shining through. The grass is slowly turning a more vibrant share of green. I’m hoping my rose bushes survived the brutal winter. They aren’t looking to good right now, but let’s hope.

Spring and Summer are my seasons. I feel more awake, alert, alive. I feel more inspired to be more active and try new things.

So when Tuttorosso Tomatoes reached out to me to be apart of Inspiralize Your Spring Facebook campaign with Ali from Insprialized I knew I had to say ‘yes!!’

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Ali and her blog are just so fantastic. She is smart, creative, and really knows her stuff. She and her blog are both so beautiful too. I love how Ali is so active in social media as we have tweeted back and forth a bit, and have shared some fun comments on Instragram too.

So, like I said, I jumped at the chance to be apart of the “Insprialize Your Spring” Facebook promotion. Woohoo! Ali created some delicious Italian dishes using Tuttorosso canned tomatoes and they have joined forces to host a fantastic giveaway! The prizes include Spiralizers (20/week), Ali’s Inspiralized Cookbook (5/week) and Aprons (250/week). There is also a grand prize package of a Spiralizer, Inspiralized Book, Apron, Picnic Basket, and Kitchen Gadgets. Be sure to head over to Tuttorosso’s Facebook page to enter until April 15th!!

I was originally going to make the Tuscan Sausage and Kale Ragu with Butternut Squash Fettuccine recipe that Ali developed for Tuttorosso. It looked so good. We make butternut squash noodles weekly as we love them so much. But I decided to change up the ‘routine’ and hold off the butternut squash noodles for a few days and try something new to us.

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I had never cooked with turnips before so I was intrigued with the Spiralized Turnip Mushroom and Tomato Risotto. I like to make cauliflower rice so I thought this would be a fun twist from doing that.

It was pretty simple to make and was so dang good. You do need a bit of equipment as you need a spiralizer and a large Food Processor, but I swear those are kitchen tools that I use regularly so they are a great investment. Promise. But aside from that, I had this meal on the table in about 30 minutes, which is great when I had a little one hanging off of me.

The only thing I changed up from Ali’s recipe is that I omitted the cheeses as we are currently doing Whole30 and are therefore avoiding dairy, among other things. It was so good without it that I just imagine that this dish will be that more enjoyable when I made it again with some cheese. yum!!

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Truthfully, I was bummed when Ali posted this same recipe on Sunday. Damn it, it was Easter. Ali, take a day off! Ha!! Whatever, she created the recipes for Tuttorosso so I guess she can post them whenever. But didn’t she psychically know I was going to be sharing it today?!?! I debated going back to making the butternut noodles to share instead but mama’s got limited time for another trip to the grocery store. Gah!

So I just think that great minds think a like that we are sharing this just 2 days apart. Right? I hope…

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Either way, the recipe is great. Make it. Dig right in. You’ll love it. I swear. Pinkie Swear.

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Besides the giveaway I listed above, I have a GIVEAWAY for ya!!!!!!!

I’m giving away a copy of Ali’s freaking fantastic cookbook, Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals and some Tuttorosso coupons. Giveaway runs through April 15th at midnight.

Enter using this Rafflecopter giveaway!!!!!!!


Spiralized Turnip, Mushroom, and Tomato Risotto

Makes 4 servings


  • 3 large turnips
  • 1 tablespoon extra virgin olive oil
  • 1 medium white onion, dice
  • 2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 16 ounces baby portobello mushrooms, sliced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
  • 1/4 cup Parmesan cheese
  • 1/4 cup Pecorino Romano cheese
  • 1 tablespoon finely chopped flat-leaf parsley, to garnish


  1. Peel the turnips and cut off the ends. Insert the blade that makes ‘spaghetti’ (3MM) into your spiralizer, and spiralize the turnips.
  2. Place the turnip noodles into the bowl of a large food processor, pulse until rice-like.
  3. Place a large pot over medium heat and add in the olive oil. Once oil is shimmering, add in the onion, mushrooms, garlic, and red pepper flakes and cook for 5 minutes or until onions turn translucent and mushrooms begin to wilt.
  4. Pour the crushed tomatoes in and mix well.
  5. Add in the turnip rice and season with oregano, salt and pepper.
  6. Cook, uncovered, for 10 minutes, stirring frequently, or until turnip rice softens and cooks to your preference.
  7. Once cooked, fold in the grated cheeses and stir until fully combined.
  8. Transfer to dishes, garnish with parsley, and serve immediately.

Adapted from Tuttorosso, created by Ali from Insprialized


This post is sponsored by Tuttorosso. I received product from Tuttorosso to make a recipe of my choosing. All opinions are my own.

Post contains affiliate links

Top 24 Recipes of 2012

What a year 2012 has been!! It’s been a crazy busy year for me. We bought a house, moved towns, had a summer filled with traveling near and far, and our later part of the year has finally allowed us to catch our breath. And now we’re getting a dog. We just never stop.

It was fun to go back through the blog to pick out 12 fan favorite and my 12 favorite recipes that I wanted to share again. Out of sight, out of mind… but these recipes need to have a special place in my dinner/dessert/drink repertoire. And I hope your’s as well.

So here’s the 24 recipes of 2012!


Fan Favorite: Spaghetti with Chickpeas

My Favorite: Spinach Salad with Shrimp, Avocado, and Grapefruit with Citrus Vinaigrette


Fan Favorite: Very Berry Sangria

My Favorite: Biscoff Cheesecake Stuffed Strawberries


Fan Favorite: Quinoa and Brussels Sprouts Salad

My Favorite: Irish Coffee Blondies


Fan Favorite: Slow Cooker ‘Roast’ Chicken

My Favorite: Peanut Butter Cup Ice Cream


Fan Favorite: Sugar Cookie Bars

My Favorite: Garlic Lemon Shrimp


Fan Favorite: Cheesy Garlic Knots

My Favorite: Garlic Butter Noodles with Scallions and Sambal


Fan Favorite: Baked S’mores Bars

My Favorite: Honeydew Melon Sorbet


Fan Favorite: S’mores Chex Mix

My Favorite: Mini Creamsicle Cheesecakes with Creamsicle Oreo Cookie Crusts


Fan Favorite: Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos

My Favorite: (I had 1 recipe post for all of Sept… WTF… ha!)


Fan Favorite: Bacon, Mushroom, Onion, and Cheese Stuffed Bread

My Favorite: Apple Pie Squares


Fan Favorite: Extra Cheesy Brussels Sprout Gratin

My Favorite: (Almost) No Baste Bacon Covered Turkey


Caramel Chocolate Kiss Cookies

Fan Favorite: Caramel Chocolate Kiss Cookies

sausage and lentil soup

My Favorite: Sausage and Lentil Soup


I hope that everyone has a fantastic time celebrating New Year’s Eve and that they have an amazing year ahead!