Have you seen my meal plan yet? Well, Crockpot Mushroom Soup was on it, and knowing my kids and the process of satisfying my picky eaters, I added grilled cheese to the night’s menu, knowing that they would eat at least this… and just asked them to “try the soup; you will love this!”
They don’t trust me anymore. They did not love this. There were tears. That is the bad news.
The very good news was that both my husband and I did! And then, because there were leftovers, we got to eat if for lunch the next day! Win. I did earn back my kids’ trust temporarily, so there is hope for me yet, but I am not sure I would offer this soup up to a picky palate. I am posting this not as a great recipe for that population, but for people who love soup, love easy dinners, and love mushrooms. That would definitely be me.
Seriously easy soup. This was the extent of my prep:
Originally, the recipe that I used to make like this one, called to saute the veggies, but it didn’t change the flavor at all, so I made it even easier in my version. So besides saving calories from the butter and oil used in sauteing, I took out the half and half from my old recipe, and used evaporated skim milk instead, which gives it a creamy consistency, but not the fat. If you don’t like evaporated milk, I have also done this with 1% milk, and it tastes yummy still, but not as “creamy.”
So ridiculously easy. I totally have to get the kids to learn to love this!
*Note: If you are following Lent right now, you can sub the beef broth for vegetable broth and enjoy tomorrow!