Mushroom Soup

Hubby and I love to make big pots of soup this time of year and put them in the freezer.  Soup is so easy to make in large amounts too. After a trip to Costco to pick up mushrooms, we ran them through the Kitchen Aid Slicer (so much easier then a knife) and put them in a pot.

After the mushrooms cook down you add 1 potato cubed and 1 carrot diced. Let that cook a few minutes then add 4 cups of stock (we used vegetable). Bring to a boil then cook for 30 minutes.

After the 30 mins, puree the soup with a stick blender (or a regular one if yours happens to break that day ). When the soup is all combined add in a package of Boursin Cheese. As weird as that part seems, it really add a great depth of flavor to the soup.

After it cooks, pack it and have it ready for the freezer.

* This recipe is based on the one from my Vera Bradley Cookbook (yes they have a cookbook!)