I was a the market the other day and grabbed some cremini mushrooms. I was craving some mushroom soup so decided I was going to make some. There is something about the earthiness of mushroom soup and the way it fills and warms your body. I was having an inspiring Sunday afternoon and wanted something for lunch other than left over pizza. So I dug through the pantry to see what I had to be able to make this work.
It’s soup season and the cold weather always makes me want comfort food. I grew up on this soup. It was passed down from my Great Aunt Lodema and my mom made it many times each winter. It makes the house smell wonderful and your insides nice and warm.
I love a good soup. I love a soup that is good and EASY to make. That is why I love this chicken tortilla soup recipe. I’ve been making it for years. It was a friend who made it one night for dinner years ago and literally told me to just dump stuff in and warm it up. It’s been modified through the years and been tweeked to make it what it is here. I promise you will love it! My friends sure do!
We belonged to a CSA (Community Supported Agriculture) when we lived in Austin. At one point of the year, we got a TON of zucchini! I didn’t know what do with it. I just has so much! It was then I created this casserole. I know, I know. Casserole is something mom used to make in the 80’s. But trust me, this isn’t like her’s…there is not Campbell’s Soup used in this!