March is long. And cold, and rainy, foggy, sometimes snowy and slushy, sleety and full of opportunities to make wonderful, creamy soups! And it’s Lent, so it’s the season for thriftiness and minimalism… so let’s make some cream of mushroom soup with garlic toasted croutons and wring every last drop of goodness out of March. It’s easier than you think!! If you can chop onions, garlic, and mushrooms (and I know you can), and you have a big old soup pot, you can make this soup. There are no secret ingredients, no tricks, and nothing expensive or fancy in this dish. It’s just straight up, pure, simple, creamy goodness. Of course, I make a lot so that it can feed my family for at least two meals (saving time and money).
Runaway Tip: If you’re scrolling Pinterest, the internet, cookbooks, etc., for whole, healthful, simple to execute dishes, look for those with fewer than ten ingredients. Fewer than five is a huge thrill. These dishes are by no means plain, dull, or remedial… Any chef will tell you that many of the most delicious, brilliant and best recipes on earth fall into the “Fewer than 5 (or 10)” category. This soup contains: onions, garlic, mushrooms, flour, butter, chicken stock and light cream. Even the croutons pass the test: crusty bread, olive oil, garlic powder, salt and pepper. Go! Make! Enjoy!