Soup is a good cold weather meal for several reasons. It’s a one-pot meal, and if prepared ahead of time, it can be warmed in the microwave. If the power goes out, just reach for a fondue pot and a container of Sterno, and you soon have a warm meal.
This mushroom soup recipe came from Southern Living Recipes. It tastes very similar to a mushroom soup that Oso’s Restaurant served, but is no longer on the menu. The muffin recipe came from Paula Deen, and it consists of three ingredients, making it very simple to prepare. The muffins are best reheated in a toaster oven.
Cream of Mushroom Soup
3 (8 oz.) packages sliced fresh mushrooms
1 medium onion, finely chopped
3 Tbsp. butter, melted
1/2 cup all-purpose flour
2 (14 1/2 oz.) cans ready-to-serve chicken broth
3 cups whipping cream
1/4 cup dry white wine
1 1/2 tsp. salt
1 tsp. dried tarragon
1 tsp. Worcestershire sauce
1/4 tsp. freshly ground pepper
Coarsely chop mushrooms, if desired. Saute mushrooms and onion in butter in a large Dutch oven over medium heat 10 minutes or until tender. Add flour, stirring until smooth. (I use a whisk to help combine flour). Cook 1 minute, stirring constantly.
Stir in broth and remaining ingredients (using whisk). Bring to a boil; reduce heat to medium high. Cook 20 minutes or until thickened, stirring often. Yield: 10 cups.
Photo courtesy of Molly Grogan Rawls.