Confession: I love mushrooms so much that it takes a lot of self control not to eat them all while I'm chopping them.
Somehow, enough mushrooms actually ended up in the soup pot for this "cream-of" soup to become Cream of Mushroom Soup. You know that saying "good things come to those that wait"? Yea. Good things come to those that wait.
See, while the mushrooms sit on the cutting board, they're foamy little bites with earthy flavors that are (IMO) extraordinarily fun to eat. But once they've been seared, seasoned, and drowned in a creamy broth, they become savory, meaty and rich.
Homemade Cream of Mushroom Soup blows the canned stuff out of the water, and not just in flavor and style. It is actually truly nourishing with whole ingredients, healing broth, and no mystery additives. Besides, this homemade version comes with bacon, and you can't beat that. Walking the line between creamy and gravy, this soup sticks to your bones. Each creamy bite is infused with the flavors of fresh herbs, leeks, and mushrooms. Little bits of bacon give your something to go searching for. An empty bowl begs to be licked clean.
Who invented the canned stuff anyways? No offense, but they were totally off the mark.
Growing up, my family would often serve lox with bagels and cream cheese at family brunches. This was always a special occasion when family came into town. In my mind, I can still taste the flavors of a toasted bagel topped with cream cheese, lox, red onion, tomato, and capers. For our version of this dish, we replaced the bagel and cream cheese with eggs for an equally delicious and much healthier version.