The DMA Solutions team has become accustomed and, frankly, a little spoiled when it comes to the food that we taste while walking the floor at our industry’s tradeshows. One that we missed at this year’s Fresh Summit was the Spice World “SQUEEZE” Garlic Cream of Mushroom Soup. Have you tried this soup? It is amazing and somehow our team manages to flatter the chef into giving us a bigger bite than he is accustomed to handing out to other tasters. Lucky us!
So, since we missed the dish at this year’s show, we’ve decided to take matters into our own hands by creating the soup ourselves but with a lighter twist. (Instead of using heavy whipping cream, we opted for fat free half and half and milk.) And what better day for a big dose of comfort food than Election Day – when we can be reminded of how fortunate we are to live in the USA and, as a result, be so comfortable. In this edition of Office Eats, we share the recipe with you and hope you’ll give it a whirl at an upcoming event, either in the office or out.
Savory Cream of Mushroom Soup*
- 2 lbs sliced mushrooms cooked until all the liquid is gone
- 1/4 lb butter
- 1 packet Swanson Chicken Broth Meal starter
- 3/4 cup Spice World “SQUEEZE” Premium Minced Garlic – We used the entire bottle! Oops!
- 1 pint fat free half and half
- 1 cup low fat milk
- Fresh ground black pepper
- Sea salt to taste
- Garnish with sautéed mushroom
Sauté mushrooms until liquid is gone. In a crock pot, add the cooked mushrooms, garlic, half and half, milk, chicken broth starter and butter. Stir until combined, put on the lid to the crock pot and cook on high. After an hour, reduce heat to low and cook for an additional hour.
If the soup is too thin, mix a tablespoon of flour with a splash of water to create a paste. Add to soup, bring it to a boil, stir and serve.
*Adapted from the actual Spice World recipe for “SQUEEZE” Garlic Cream of Mushroom Soup
Posted by: The Optimist (Megan Zweig)
