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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Slow Cooker Coconut Curry Chicken Soup


I’m thankful that Thanksgiving is over.

I’m thankful that November is almost over. It’s been a rough month.


Nothing catastrophic went down but I am glad the month is almost over. I had a health issue at the beginning of the month that kept me out of work for a week and since then I have had to take it easy (I’ll share when the time is appropriate). So sitting on my butt after Halloween and now Thanksgiving is making me feel soft and fat with a lot of pent of energy to burn off. I have also learned that health care in FL is annoying as eff to deal with (the only reason I wish I was back in Boston right now).

Then there was the election which has me wrecked. I can’t even think about it or I really freak out.

So, I am looking forward to December with the hopes of getting out of my slump. And hopefully get clearance to work out again.


Anyway, since I’m trying to get out of my rut, I figure I’ll share with you one of my favorite soups.

I have made this more times than I have count over the years. I make it whenever I don’t feel like cooking. Slow cooker recipes are the best recipes for not cooking, but cooking up something great. (Don’t worry, if you don’t have a slow cooker you can certainly make this on the stove!)

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The soup is so flavorful from the fresh ginger, curry, and lime juice. The coconut milk brings all the flavors together while mellowing things out a bit too.

I quickly learned to skip the jalapeno for Autumn. whoops! I just spice up my own bowl instead now. But if you are serving this to people that enjoy some spicy flavors, then add the jalapeno. I now typically add some samabal or sriracha.

My favorite thing about the soup is that it is Whole30 complaint (if you use a complaint coconut milk!). When enjoying it when we are doing different rounds of Whole30, we skip the rice or rice noodles that I typically serve with it. Bowls of soup with slurp-able rice noodles are my favorite.


Cozy up to a big bowl of this soup and you warm up from the hot soup and all the rich, warm flavors in no time.


Slow Cooker Coconut Curry Chicken Soup

Makes 8-12 servings


  • 2 1/2 pounds chicken breast, trimmed of any fat
  • 2 Cups sliced carrots
  • 1 1/2 Cups sliced yellow onions (I used 2 onions)
  • 1 1/2 Cups sliced bellow pepper (I used 2 peppers)
  • 1 sliced jalapeno, optional
  • 4 cloves of garlic, minced
  • 1 Tablespoon fresh ginger
  • 1 Tablespoon curry powder
  • 1 Tablespoon dried cilantro
  • 2 teaspoons salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 6 Cups chicken broth, preferably low sodium
  • 1 15-ounce can of lite coconut milk
  • 1/3 Cup lime juice
  • lime wedges for garnish


  1. Combine the chicken breasts, carrots, onion, bell pepper, jalapeno, garlic, ginger, curry powder, cilantro, paprika, salt and pepper in a 5-6 qt slow cooker. Add the broth to cover. Mix well.
  2. Cook for 4 hours on high or 8 hours on low.
  3. When the soup is done, remove the chicken breasts to shred.
  4. Add the shredded chicken back in with the coconut milk and lime juice. Mix well.
  5. Serve on its own with a lime wedge. Alternatively, serve with cooked white rice or rice noodles. Enjoy!

Inspired by Baked by Rachel 

Mexican Sopa


It is cold in Florida now. I’m freezing.

Ya know, the days are rough when it’s in the low 60’s. HA! I’m such a whiner.


My friend and I went out to dinner on Sunday night and we were such wimps getting out of the restaurant without coats. You would have thought that it was in the teens, not in mid 50’s. We turned on the seat warmers in my car and cranked up the heat while made fun of ourselves for being such babies.

In the past a day in the 60’s in the fall meant that Price and I would throw on heavy sweatshirts and open up all the windows in our house to air it out before the window had us really cooped up for the winter. Oh, it’s funny how quickly things change.

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And snow dumped down on family in Central New York today. Their pictures were so pretty of downtown covered in fresh snow, but no, just no, I don’t care to be around snow in a long time.

The ‘chilly’ weather here in Florida has me craving soups.

I had Matzo Ball soup yesterday for lunch. And I plan on having more and more of it through out winter. As well, at this Mexican Sopa. It’s simple. It’s classic. It’s oh so good.


Technically, this is Sopa de Fideos since it is made with Fideos, which is just like tiny pieces of angel hair pasta. That is a traditional way of making it. Using shells is common too, which is then Sopa de Conchas. Alphabets, elbows, and stars are also common.

I can’t get over how simple this soup is to make and how delicious it is with the tomato base and toasted pasta. Toasting the the pasta gives it so much extra flavor. Just like toasting rice a roni or a pilaf.


The funny thing with this soup was that I made it in the morning one day.. oh day light savings I hate you! And even after having already had breakfast Autumn was insistent about having some. I swear she is going to eat us out of house and home! ha!!

Everyone in your family will love this… 2 year olds to 90 year olds from breakfast to dinner. Soup always wins.


Mexican Sopa

Makes 4 servings


  • 1 tablespoon extra virgin olive oil or canola oil
  • 1 (7 ounces) package of Mexican pasta – Fideo, shells, or alphabet shaped
  • 1/4 cup yellow onion, chopped
  • 6 cups chicken broth
  • 8 oz can tomato sauce
  • 1 beef bullion cube
  • 1/4 cup cilantro, chopped
  • salt and pepper


  1. In a large pot, heat the oil over medium heat until glistening.
  2. Saute the pasta until slightly browned, about 5 minutes
  3. Add the onions and saute for another 1 to 2 minutes until soft.
  4. Add the broth, tomato sauce, and beef bullion
  5. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, about 15 minutes.
  6. Add the cilantro, mix thoroughly. Add salt and pepper to taste.

Chicken Tortilla Soup


We went to Fall Fest at Autumn’s daycare this weekend. So fun!

It was our first time attending such an event so we didn’t know what to expect, but we were so excited to check it out. We figured it would be a good way to kill an hour, but in reality it was really great going. We all had a blast.


They had all different activities for kids like spray painting hair, temporary tattoos, crafts, and bounce houses. Tumble Bus was there and Autumn loved playing around in there but she was addicted to the bounce house. We practically had to drag her out of it since she was having such a blast. There was a slide in there that she went on over and over again. We were so impressed she climbed up the squishy steps over and over again and slid down with her hair waving around madly. The best was that she would then leap into the ladder area to repeat it over and over again. Slide hog! ha!!


So glad we were planning on getting a bounce house for Autumn’s birthday party next month. Now we need to look into getting one with a slide since that was such a hit.

After that we had a pretty chill weekend of football watching (Giants! Bills!), NASCAR watching, and naps. Oh yeah, and this awesome soup!!!

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Chicken Tortilla Soup is so good with the bright, zesty flavors and rich texture. The best is that it takes about 30 minutes to make!

I cooked chicken breast for this but you can just as easily use rotisserie chicken you pick up at the grocery store while you stop in for the rest of the ingredients for this. And really, it only takes a few things to make this killer soup, so you will be in and out of the grocery store and on your way to a great soup in no time.


You can certainly save yourself some time and effort by just buying pre-made tortilla strips, usually found along with the other salad toppers, but I think the freshly made ones really make this quick soup to the next level. You can totally make them a day in advance if you keep them in an air-tight container.

As well as the fresh jalapenos and hot sauce. What?!? I am an addict to all things spicy. You certainly don’t have to be all crazy like me!

Make this soup for to great meal that you can get on the table in no time.


Chicken Tortilla Soup

Makes 6 servings


For the soup

  • 1 pound of cooked chicken
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 Tablespoons vegetable oil
  • 1-2 Tablespoons taco seasoning, depending on preference
  • 28 ounce can of diced tomatoes
  • 4 Cups chicken broth
  • 15 ounce can of black beans, drained
  • 1 pound frozen corn

For the tortilla strips

  • 8+ corn tortillas
  • vegetable oil
  • kosher salt

Various toppings

  • thinly sliced fresh jalapenos, cilantro, diced tomatoes, diced avocado, grated cheese, sour cream, hot sauce


  1. Shred the chicken, set aside.
  2. In a large pot over medium heat, saute the onion and pepper in the oil. Cook until the onion is translucent and the pepper is soft, about 3-4 minutes.
  3. Move the vegetables to the outer edges of the pot, add the taco seasoning to center of the pot to warm and toast.
  4. Add the diced tomatoes, cook for 2-3 minutes.
  5. Carefully, blend the soup mixture with an immersion blender, food processor, or regular blender until completely smooth.
  6. Add the chicken broth, black beans, corn, and shredded chicken to the pot with the blending mixture and cook until completely warmed throughout.
  7. While the soup is cooking, make the fried tortilla strips. Cut the tortillas into about 1/4″ wide strips.  Add vegetable oil to a skillet so it is 1″ deep. Heat the oil over medium- high heat. Once the oil is hot, add the strips in batches (some temperature adjustment may be needed to perfectly cook the strips). Carefully flip after 20-30 seconds, continue to cook until golden brown. Remove to a paper towel lined plate and sprinkle with kosher salt. Repeat until done with the strips.
  8. Serve with the freshly fried tortilla strips and your other favorite toppings. Enjoy!



Roasted Tomato Soup

Roasted Tomato Soup

So a lot is going on this week.

It’s fantastic and hectic and OMG I need wine. Except I am doing Whole30 so… crap!

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There are only a few more days left until this Whole30 is over, so I’ll survive. Plus, this extra push and busy schedule is made crazier by the time I will miss from attending Everything Food Conference next week, but soooooooo worth it.

There will be a lot of running around this weekend but it we’ll get the never ending to-do lists done. Or at least I’ll just wash all the laundry and leave it in the basket until the end of time.

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The one thing I know that will happen is that I am going to make another batch of this Roasted Tomato Soup. Seriously, I’m not just saying that. I can’t get enough of this soup.

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I used the never ending supply of tomatoes from our Tomato Picking Adventures to make this soup. Several batches actually.

Plum, Roma, or whatever tomato you can get your hands on will make a delicious soup. Use a variety of tomatoes. Whatever.

Same with the herbs, use what you have on hand. But just make sure to use fresh herbs. There is a big difference there.

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Eat this soup piping hot and with an extra drizzle of oil on top. And be sure to make a rocking grilled cheese to dunk into there. You’ll thank me.

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Roasted Tomato Soup

Makes 4 servings


  • 4 pounds of ripe tomatoes
  • 2 large onions
  • 1 bulb of garlic
  • 1/3 Cup olive oil
  • 1 Tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes
  • 2 Cups chicken or vegetable broth
  • 3 sprigs of herbs, such as rosemary, thyme, oregano, basil; tied together
  • Koshser salt and freshly ground black pepper


  1. Preheat oven to 425 F degrees. Line 2 rimmed baking sheets or pans with aluminum foil.
  2. Cut all of the tomatoes and onions into large wedges.
  3. Divide the tomatoes and onions between the pans. Nessel the garlic among the tomatoes in 1 pan. Coat with olive oil and the salt and pepper.
  4. Roast for 45-55 minutes. Some charring is good, but do not let burn, mix as needed.
  5. Remove the garlic; set aside. Pour the tomatoes and onion into a medium sized pot. Cut the top off the bulb of garlic and squeeze out the softened cloves out into the pot.
  6. Add the broth and herbs. Simmer on medium-low heat for 30 minutes.
  7. Remove the herbs, and discard.
  8. In batches, pour the soup into a food processor or blender and process until smooth. Add salt and pepper to taste.

Inspired from Cravings by Chrissy Teigen


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