Soup! Soup! Soup!

If you are anything like me, you enjoy certain things about every season. Let’s face it, every season is lovely and has its advantages, but autumn is my favorite. 
My personal list of reasons why is rather long. I won’t bore you with here….its mostly filled with the cliched white-girl-pumpkin-spice nonsense anyhow.

Let’s talk about the real reason to love fall.


Why soup?

1- Easy Peasy. A total life hack.

2- Your family won’t eat leftovers? Hide them in soup.

3-Veggies neglected in the back of the fridge? Hide them in soup.

4-A big pot of soup will cover meals for a few days. You are off the hook when it comes to cooking supper!

5-Busy nights, everyone eating in shifts? No big deal. Easy to warm up some soup.

6-Comfort food. It melts a bad day and warms your body and soul.

7-You can freeze leftovers in individual servings for convenience.

So, right now on my stove I have not one, not two, but THREE soups!

My go-to favorite is the Broccoli Mushroom Chowder from Lazarus.

Remember Lazarus?

I remember eating upstairs at the Lazarus in Evansville, Indiana. Eastland Mall opened in 1981, and I was in the 3rd grade. Me & my pigtails would march right into the restaurant, bouncing with anticipation of “the soup”.  What a treat! I felt so special and important getting to eat there as a young girl.

Even though Lazarus is long gone (sniff…so sad!) my hair STILL bounces and I still get excited about “the soup” after all these years. Especially when the ingredients are in my fridge & the pot is on my stove.

If you don’t like mushrooms, broccoli or tarragon, this soup is not for you.

If you DO, you are in for a treat. Enjoy!

Lazarus’ Broccoli-Mushroom Chowder

1 lb. fresh broccoli

8 oz. fresh mushrooms

1/2 lb. (2 sticks) butter

1 cup sifted flour

4 cups chicken broth

4 cups half-and-half

1 tsp. salt

1/4 tsp. white pepper

1/4 tsp. tarragon leaves, crushed. (I use more like a TABLESPOON…)

Wash broccoli, remove stems and cut florets into 1/2-inch pieces. Steam in 1/2 cup water until tender. Do not drain. Set aside.

Wash and slice mushrooms.

Melt butter in a large saucepan over medium heat. Add flour and whisk and cook for 2 to 4 minutes. Add chicken broth,

whisking until smooth and bubbly.

Reduce heat to low. Add broccoli, mushrooms, half-and-half and spices. Heat but do not boil.Makes 8 servings.

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