I never did the Campbell’s thing, or had much of a point of reference to the casserole as a meal in general, until I started to work at Martha Stewart. It was there that I learned about how deep that line of comfort runs. I appreciated how an entire generation within families based their culinary endeavors off of a can of soup, and how dear these recipes were to even my food snob colleagues. So, because I love you all and you might love that soup, I made my version for you. I’m also told that mushrooms are a balm for the immune system (and especially the lungs), so may this soup carry us through what I hope to be the final stretch of the pandemic.
- I love topping soup with a tiny bit of lightly dressed greens, like baby arugula (what I did!) The crunch from the fresh greens and tang from the vinaigrette is a surprising texture with the warm, creamy soup.
- Turn it into something else entirely! Ideas from the mothership itself here. Suddenly I’m craving beef stroganoff. Send me your photos of what you turn it into!
- Over egg noodles, or any kind of noodle, really… Or a piece of toast… Mmmm.
Show me how you cook and serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.