It’s National Homemade Soup Day- Recipe!

I am a huge fan of soup. It is the first meal I made solo at the age of five. Yes, I was five- you can read all about it here. My mom made this soup frequently and she taught me how.

Soup comes in so many forms ranging from extremely difficult to super simple. What we called homemade soup is super simple. Because I only know how to make soup in a large quantity, I often freeze portions in quart size freezer bags. This soup reheats well making it a great option for daily lunches. This recipe is very flexible making a great way to repurpose leftovers such as pot roast or pinto beans.

Recipe for Homemade Soup

1 lb. of ground meat or ground turkey
1/2 cup chopped onion
3 medium potatoes peeled and chopped
2-3 cups of mixed veggies- any kind you like
1- 13 once can of stewed tomatoes
1/2 tsp poultry seasoning
1 tsp ground sage
1 tsp cumin
Salt and pepper to taste

In medium skillet, brown the ground met with the onions. 

In an  8 quart stock pot or Dutch oven (you can use a larger stock pot- then you don’t have to worry about over-filling) bring water and potatoes to a boil.  Add enough water to boil the potatoes, but not so much that you have to pour a lot off, because the water does have lots of nutrients in it.  If you are using fresh or frozen veggies, add them now.  Boil until the potatoes are fork tender.  Add the ground meat, stewed tomatoes  and veggies- if you are using canned or leftovers.  Add seasonings and more water or broth as needed to achieve the desired consistency.  Bring to a boil and simmer for 15-20 minutes then let  cool a bit.  This soup is great with cornbread or crackers.

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Quick & Easy Cream of Mushroom Soup

The basic ingredients for Cream of Mushroom Soup- things I keep on hand at all times.
The basic ingredients for Cream of Mushroom Soup- things I keep on hand at all times.

One thing I have encountered in my quest to cook healthy food which means very little from cans and nothing from boxes is the challenge of finding good casserole recipes that do not call for canned cream of mushroom soup.  Most of our favorite recipes from “the old days” had cream of mushroom soup in them.  Even before we made the changes in our diet, I must say that I found the huge sucking sound that the canned soup made as it slid out of the can into a cylinder shaped blob on top of the other ingredients a little disturbing and disgusting.  However, I did not know any different.  Now that I have been cooking from scratch and eliminating as much processed food as possible, I just can’t stand it.

As with all packaged food, somewhere out there is a recipe that was once the standard that the “counterfeit” food was based.  So, I went looking.  First I looked at my Julia Child’s Mastering the Art of French Cooking- which I love- and found the soup took two hours to cook after assembly.  Well, given that I needed the whole casserole done in 2.5 hours, this was not going to work for me.  I then turned to the internet and specified “quick” in my search and found a lovely short recipe that could be done in 30 minutes.  Now granted, the recipe in the French cookbook is probably a show stopper and one I would do for a main course soup, but this one was quite good.

Of course, the recipe below is not like the one on the internet because there were some flaws and extra steps that were not necessary.  I also prefer cream in my soups- it is after all, cream of mushroom soup.  So, I used the recipe as a base and formulated my own.  Give it a try, I know you will like it.  This recipe takes the place of 2 cans of cream of mushroom soup so it is an easy swap in your favorite recipes.

Simple and Quick Cream of Mushroom Soup


  • 1/4 cup chopped onion
  • 3 tablespoons butter
  • 3 cups sliced fresh mushrooms
  • 6 tablespoons all-purpose flour
  • 4 cups of broth
  • 1 cup cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  • In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender add more butter if needed.
  •  Stir in flour and cook for 5 minutes more
  •  Add broth stir until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.
  •  Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.
  •  Yield: 4-6 servings.