|Creamy Chicken Mushroom Soup with cheesy toasts|
Welcome to a new series on FOODIE called SOUPer Sunday. Pretty self-explanatory, right? At least I hope so for your sake. ;-)
One of the things I love to do when it's cold outside is make homemade soup. There are so many endless possibilities when it comes to making soup. Broth-based soups, creamy and pureed soups, chili, stews, gumbos, chowders, etc... the list goes on and on. The are also so many pluses that come from making soup: easy cleanup because it's a one-pot meal, the warm comforting feeling it brings on a cold day, the health benefits especially during cold and flu season, and on and on.
So for this week's SOUPer Sunday, I'm showing you how to make a chicken soup that has the usual base of carrot, onion, and celery (otherwise known as mirepoix), but also incorporates mushrooms, herbs, arugula, and a little cream. It's delicious and a nice spin on the classic chicken soup. Serve it up like we did with some cheesy toasts or with a salad with crunchy croutons.
To see how to make this soup, check out this video: