I often sit and reminisce about the days of old, you know, back when I was younger which seems like AGES ago at this point in time. When did I get old exactly? Oh yeah, probably when I came to the realization that I became a mom just about 10 YEARS AGO! What?!? Yes, my oldest will be 10 in just about 2 weeks. I can barely comprehend this. I’m a mom. I’m a mom of 3. I became a mother 10 years ago. Clearly this is the point I realized I’m getting old. **Sigh**
So now that I’m older and wiser (clearly), I feel I’m very equipped to tell you about what you should be eating and feeding your family! When I was a kid I had this thing with Campbell’s Cream of Mushroom Soup, I know, I know, what was I thinking? But there was something comforting about it and frankly, in college it was so easy to make and so delicious with some saltine crackers. One can + instant happiness.
I had this craving to make a soup like I used to enjoy (when I was young) a cream of mushroom soup that is a little more adult and full of flavor. We’ve had quite the bout of sickness run through our household so soups have been a bit hit! I made a big pot of this and a big pot of my Chicken Noodle Soup and slowly, through the power of food, rest and medicine, everyone is on the mend again. The beauty of this soup is that it takes less than 30 minutes to make, perfect for a meatless dinner, a dinner party, easy enough for a weeknight dinner or even for a holiday gathering. I love pairing simple rustic ingredients that are packed with so much flavor. The earthiness of the mushrooms combined with the freshness of the thyme and bit of cream make this hearty and so satisfying.