I make lots of lists. I make lists of people I need to call and email. I make lists for books I’ve read and books I’d like to read. I make lists to remind me to do things like buy draino and drop off my dry cleaning. And I make lists of things I want to cook. My “to cook” lists reminds that I want to make soft pretzels from scratch, that I have a leftover basil and I should make pesto with it, and that I should make particular dishes before a season ends. If my OCD side has not yet been revealed to you, then there you have it.
On my list for a few weeks now has been a cream of wild mushroom soup from Smitten Kitchen. I adore a decadent creamy soup, but am intrigued by any recipe that manages to make a soup rich without including a stick of butter and 2 cups of heavy cream. Deb seemed to be on the same page in her post, so I was set on making her version. Though the recipe calls for a cup of cream, with 6+ servings in one pot, I’d say that’s pretty lean.
With all the damp weather we had while I was home this weekend, this soup was the perfect antidote. We served it along side a roast chicken and simple salad. I always opt to serve soup as the main course with bread and cheese on the side, but the roast chicken just felt so right. Using the herbs the soup called for in the chicken too brought everything together. One thing to note though, this soup is approximately 10 times better the next day. If making, I highly recommend making a day in advance and storing covered in the fridge until ready to serve.