This past summer I enjoyed watching the thirteenth season of Food Network Star and began following one of the eliminated contestants, Trace Barnett, on Instagram, as the television show was in progress. My website was relatively new and I was eager to interview someone whom I considered to be an interesting individual that others would enjoy reading about as well.

I spoke with Trace and was captured by his endearing and kind personality and was able to convey highlights about him with the world including his website and brand, The Bitter Socialite. An exuberant Alabama native, Trace Barnett is a gardening enthusiast and often incorporates fresh herbs in his cooking. I picture him stepping outside and snipping a sprig of this or that as needed. I tend to be more of a pantry chef who makes do with or creates from what I have on hand and that’s usually with dried herbs and spices and find ways to use up my years of food storage.

My first interaction with Trace was when I improvised making his Tomato Basil Bisque, using what ever I could find in my refrigerator and it turned out to be absolutely delicious.

One good soup recipe deserves another to try out. This mushroom soup is an adapted version of Trace’s fantastic mushroom soup. I replaced his Lipton onion soup packet for a hack that I found for it online, but the main concept credit goes to him. Many thanks for the inspiration, Trace! While it is more soupy and less creamy that most mushroom soups I’ve had, there is an unexpected spiciness to it. If you are a lover of mushroom soup, you’ll absolutely enjoy this one.

Mushroom Soup

• 3 tablespoons butter
• 1 large onion, chopped
• 2 pounds mushrooms, sliced
• 1/4 cup flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1/4 cup dried onion flakes
• 2 tablespoons beef bouillon granules
• 1 tablespoon dried parsley
• 1 teaspoon garlic powder
• 3/4 teaspoon pepper

• 1/2 teaspoon salt

• 1/2 teaspoon turmeric

• 1/4 teaspoon onion powder
• 1/8 teaspoon celery seed
• 1/8 teaspoon paprika

Melt butter in large pot on medium-high heat. Add mushrooms and onion. Cook until mushrooms have released their moisture and are no longer white. Reduce heat to medium.

Add flour and stir for 1 to 2 minutes.

Add the remaining ingredients. Bring to a boil, then reduce to low heat and simmer for 10 more minutes. Serve immediately.

Makes 8 servings, 178 calories each.