MUSHROOM SWISS BURGER SOUP: A SIMPLE PLEASURE

“The simplest things are overlooked. And yet, it is the simplest things that are the most essential.” 

― Thomas Lloyd Qualls

What strange times we are living in. For many months I have sat poised at my computer attempting to write with a huge question mark looming over my head. I am sure you have had many of the same emotions.

As a teacher, this school year I am taking things day-by-day. Each day at the end of 7th hour I say a little prayer of thankfulness that I was given another day of face-to-face instruction with my students. Before I leave for home, I collect any items I might need in the event we receive notification that we are moving to distance learning. I knew it was inevitable and yesterday morning we received news that we are moved to Distance Learning for the next two weeks. We are slated to return for face-to-face instruction on November 30th. My fingers are crossed that it happens.

While I try not to let my heart and head grow anxious with a web of uncertainty looming, I find that it is the simple things that keep me grounded. This fall I planted over three-hundred tulip and daffodil bulbs, I decided that my pandemic hairstyle needed a stylish change, and I subscribed to a couple of home delivery meal kits to glean new ideas for our menu. While I love to cook and plan our family dinners, the school year during the time of Covid-19 has had me frazzled. The meal kits have been a refreshing option in our meal rotation and I am gathering some new ideas for our table. Roasted carrots are now a regular feature on our plates, my husband does not despise ginger as much as he thought he did, and my step son is wild about steak topped with goat cheese butter. 

In times of uncertainty, such as during a pandemic, relying on wholesome, home cooked food is both comforting and nourishing. When I plan out our weekly menu, I plan a few quick meals for spontaneous changes in our schedule, work days that turn into work nights, and evenings when I do not have enough energy to prepare entire meals. On these evenings, soup helps fill in the cracks. A bowl of soup can help stretch leftovers (especially with a pre-teen in the house) and it can be partnered with a salad or sandwich for a meal.

I can eat soup year round, but during chilly winter months, a steaming bowl of soup is especially satisfying. My husband and step-son prefer a creamy and hearty soup and they gave two thumbs up to the recipe I am sharing with you. 

My inspiration for the soup is in the name: a mushroom swiss burger. However, I wanted to create a recipe that was not as calorie laden as a greasy burger and the side of obligatory French fries that usually accompanies it. While this soup is more indulgent than a broth based soup, you can slim it down with your choice of ingredients. . It can fit well into lower carb dining and if you do not eat meat you can add extra mushrooms (they are a great substitute for meat) and use a high quality vegetable stock. 

MUSHROOM SWISS BURGER SOUP

*1 pound of ground beef
*4 cups of beef stock/broth
*8 ounces of sliced mushrooms
*½ cup of chopped onion

*3 ribs of chopped celery
*2 Tablespoons of minced garlic
*2 Tablespoons of olive oil
*8 ounces of Swiss cheese (and more to top the finished soup. I used a Swiss gruyere blend)

*4 Tablespoons of butter
*½ cup of flour

*1 cup of milk (I used 2% but you can also use cream)
*Salt and pepper to taste
*Optional – 2-3 Tablespoons of tomato paste (I did not add any to this batch, but it adds a depth to the body of the soup)

*Optional – croutons to top the soup

Saute the onion, celery, and garlic in olive oil for a couple of minutes and add the ground beef to brown. Cook for 10 minutes. Add the mushrooms and continue to cook for 10-15 minutes. Make sure that the mushrooms, ground beef, and onions are brown and caramelized. Add the broth and bring to a simmer.


In a separate saucepan melt the butter and slowly incorporate the flour. Whisk well for 2-3 minutes and be careful not to burn. Add the milk into the butter and flour mixture (roux) and whisk well so there are not any lumps. Add the swiss cheese into the roux until it’s melted. Spoon the roux into the soup pot and mix well.

Simmer for 10 minutes and add salt and pepper to taste.

Serve the soup with a sprinkle of cheese, a few croutons on top, or a toasted baguette. Enjoy!

Mushroom Swiss Burger Soup


As chilly weather and snow accumulates outside, this soup will help keep you and your loved ones warm and nourished. Making food for others is a simple act of kindness that reminds us that many of life’s greatest pleasures are simple. I find cooking extremely grounding during these challenging times. Make sure you check out my soup tab for over twenty other healthy soup recipes.

November is close and as we welcome the holiday spirit into your heart, I wish you health and happiness. Take care of yourself and take care of each other. Eat more homemade food, eat your vegetables, and wash your hands!

The Upper Peninsula of Michigan in fall splendor.
Find the beauty in your backyard.
Photography and enjoying nature is one of my simple pleasures. Along with cooking, of course.


AUTUMN HARVEST: CREAMY CHICKEN SOUP WITH ROASTED JALAPENO

 

“Use what you have, use what the world gives you. Use the first day of fall: bright flame before winter’s deadness; harvest; orange, gold, amber; cool nights and the smell of fire. Our tree-lined streets are set ablaze, our kitchens filled with the smells of nostalgia: apples bubbling into sauce, roasting squash, cinnamon, nutmeg, cider, warmth itself. The leaves as they spark into wild color just before they die are the world’s oldest performance art, and everything we see is celebrating one last violently hued hurrah before the black and white silence of winter.” — Shauna Niequist

I have heard some bloggers refer to soup as a “hug in a bowl” and I heartily agree. It is one of my favorite ways to nurture and take care of my family. A steaming bowl of soup is a mainstay in our house. I enjoy a leafy green salad as an accompaniment and my step son and husband are fond of a gooey grilled cheese sandwich with theirs. I am also known to partner mine with a grilled cheese sandwich (made with swiss and the addition of crisp lettuce, a couple slices of ripe tomato, and wedges of dill pickle). I learned to love grilled cheese with those toppings in Jamaica (of all places). Of course, everything tastes better when served up at a little beachside grill!

When I make soup, I often make a couple of different kinds because soup freezes well. I freeze in a Mason jar (leaving a couple of inches of headroom). I like using jars because I can see what kind of soup it is and then I can pull it out of the freezer the day before for a quick meal. This is especially handy this time of year when we are often running to hockey practice after school and I do not have a lot of time to prepare dinner.
CREAMY CHICKEN & ROASTED JALAPENO SOUP

*4 cups of chicken broth
*2 cups of cooked chicken (I use a whole chicken in the Instapot. Once the chicken is finished cooking I remove the meat and set aside and then use the bones along with seasoning and vegetables for broth)
*2 Tablespoons of olive oil
*2 Tablespoons of chopped garlic
*½ cup of chopped onion
*½ cup of chopped celery
*½ cup of chopped carrot
*3 chopped roasted jalapeno peppers 
*4 ounce can of chopped jalapenos
*1 cup of heavy cream (you can use low fat or regular milk)
*8 ounces of shredded queso quesadilla cheese (you can use pepper jack, mozzarella, or your favorite variety)
*1 stick of butter
*1 cup of flour
*Salt and pepper to taste

Saute the garlic, onion, celery, and garlic in olive oil. While these ingredients soften, roast the jalapeno. Cut the jalapeno in ½ and deseed, put on a baking sheet and drizzle with olive oil, roast for 15 minutes at 350 degrees. Add the chicken broth to the sauteed vegetables.

In a separate saucepan melt the butter and slowly incorporate the flour. Whisk well for 2-3 minutes and be careful not to burn. Add a little bit of the liquid from the soup pot into the butter and flour mixture (roux) and whisk well so there are not any lumps. Pour the roux into the soup pot and mix well.

Add the chicken, canned and roasted jalapeno, cream, and cheese. Simmer for 10-15 minutes and add salt and pepper to taste.
This recipe is versatile and you can make it as spicy or mild as you wish. Roasting the fresh jalapenos gives them a slightly smoky flavor profile. I will often roast extra jalapeno and serve on the side so individuals can give their soup an extra kick if they wish. Roasted tomatoes, squash, and corn also are a great autumn addition to this soup and you can top your bowl with crushed tortilla chips or roasted pumpkin seeds. If you are looking for a brighter taste you can add a squeeze of lime juice and top with fresh cilantro.

The butter and cream in the recipe can be reduced if you want a lower fat version, but the roux in combination with the cheese thickens it to a velvety consistency. Since November is the season of thankfulness, you may want to splurge a little. Trust me, this soup is worth it!

As the weather cools, this soup will help warm you and your loved ones up. Making soup for others is a simple act of kindness that reminds us that many of life’s greatest pleasures are homemade. Make sure you check out my my soup tab for over twenty other healthy soup recipes

Our community has been through a lot of challenges and I hope you are able to reflect and count your blessings. Take care of yourself, take care of each other, and embrace the positive!