Meet the Cook: Soup is tops on the list of things I love to cook. I've used this one as the beginning course to a meal...and as a Sunday supper with hot rolls and butter. When we had a small restaurant in Arizona, I made my mushroom soup every day. We never had any left over. It got raves at a deli I worked at, too. I never cooked very much until my husband and I were married, 48 years ago. We're the parents of three grown sons and the grandparents of 12.
-Beverly Rafferty, Winston, Oreg
A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.
Even those who don't like mushrooms like this soup! I've found it's a great first course when I have friends over.
Our home is a hobby farm with a view of Mississippi River bluffs. We have three daughters—20, 19 and 16.
Since our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage.
"I try to serve this rich savory soup at least once a month during our cold winters," writes Laurie Suhrke (at left with husband Paul), Plymouth, Wisconsin. "It's quick to make and has a wonderful fresh mushroom flavor."
Simmer up the earthy flavor of fresh mushrooms and the richness of Brie cheese in one delicious, creamy soup. I serve big bowlfuls to warm up everyone on chilly days.—Maria Emmerich, River Falls, Wisconsin
MY daughter-in-law, a gourmet cook, served this soup as the first course for Thanksgiving dinner. She'd gotten the recipe from her mom and graciously shared it with me. Now I'm happy to pass it along to Reminisce readers.
-Anne Kulick, Phillipsburg, New Jersey
Green, sweet red and yellow peppers give this hearty chili a splash of color. I often fix it for my grandsons. Because they don't like spicy chili, I use mild salsa, but try it with a hotter variety if you prefer. —Richard Rundels, Waverly, Ohio