I LOVE mushroom soup. When I was little, mushroom soup was always the clear winner over chicken noodle – much like tomato juice was always the clear winner over orange. (I think I was a weird kid.) As an adult, I make mushroom soup a thousand different ways. Sometimes thin, sometimes thick, sometimes chunky in a broth, sometimes pureed with ‘cream of’ in front of its name. Hungarian style loaded with paprika, or traditional style that tastes a little like Thanksgiving. But I wrote this recipe because I was looking for a super fast and healthy way to make my favorite soup. No butter, no flour, no sauteing – no guilt. This recipe makes two large or three average size bowls, so double it as you wish. Here goes:

RECIPE: Cream of Baby Bella Mushroom Soup

• 1 box chicken stock (vegetable stock, if you’re a vegetarian)
• 24oz mushrooms (crimini) sliced – reserve a cup, finely chopped
• 1 large shallot (or 1/4 onion)
• 1/2 tsp dry thyme
• 4 TBSP brandy
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 block cream cheese

Add stock to a large soup pot and bring to a rolling simmer over medium heat. Slice mushrooms in a food processor (or rough chop); it doesn’t much matter since you’ll be pureeing this soup anyway. Add those to the stock. Slice the shallot; throw that in the pot. Add the thyme, brandy, salt and pepper into the pot and let simmer for 20 minutes. Turn off heat. Puree using an stick blender or regular blender. Put back on stove over low heat; add chunks of cream cheese and remaining chopped mushrooms. Simmer on low for 10 more minutes stir until cream cheese melts completely into the soup. Re-season with salt and pepper, if needed. Great drizzled with olive oil and cracked black pepper, or even topped with homemade croutons (recipe can be found here: SPICY GARLIC CROUTONS). Enjoy!