Muddy Mushroom Soup
Sometimes the craziest recipes make the biggest impression on kids. A few weeks back, Simon joined me on my weekly trip to the supermarket. I’m sure he would have preferred staying home with his soccer ball, but he tagged along anyway without complaint (probably because he knew he could play his favorite sneak-as-many-boxes-of-cookies-into-Mom’s-shopping-cart-without-being-noticed game).
On this particular trip, Simon had his sights set on soup (and cookies, of course). It seemed bizarre but he insisted on a Creamy Portobello Mushroom Soup – one of the all-natural soups from Imagine. I kid you not.
Muddy Mushroom Soup
Makes About 5 Servings
- 1 tablespoon extra virgin olive oil
- One pound mushrooms, coarsely chopped
- Kosher salt and freshly ground black pepper
- One 32-ounce carton Creamy Portobello Mushroom Soup
- 1 cup oyster crackers
- Heat the oil in a large Dutch oven or saucepan over medium-high heat. Add the mushrooms and cook, stirring frequently, until tender, 5 to 7 minutes. Season with salt and pepper to taste.
- Add the soup and bring to a low boil, stirring occasionally. Serve in individual bowls and top with oyster crackers (look for trans-fat free oyster crackers from companies like Westminster Cracker Company or Trader Joe’s).
While Simon ate it happily, Josh was a bit skeptical. That’s when I came up with the name, Muddy Mushroom Soup. In the end, Josh also gave it two thumbs up and said he really loved it. The only complaint from the boys and hubby Tim was that the soup needed more mushrooms — can you imagine kids actually asking for MORE vegetables!? (I originally made it with 10 ounces of mushrooms, but have since increased it to a pound — use the 10 ounces if you think your troops would prefer a bit less).
For more soup ideas, tune into this week’s Soups that Satisfy podcast. But before you leave our blog, feel free to share any of your own silly recipe success stories.