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. A long distance friendship with this creative, exuberant Alabama native continues and I anticipate that we will collaborate again in the future.
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 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. Many thanks for the inspiration, Trace! For lack of a better way to describe it, I will say that it is more soupy and less creamy that most mushroom soups I’ve had, plus there is an unexpected spiciness to it.
- 3 tablespoons butter
- 1 large onion, chopped
- 2 pounds mushrooms, sliced
- 1/4 cup flour
- 4 cups chicken broth
- 1 cup heavy cream
- Lipton’s onion soup mix (or use 1/4 cup dried onion flakes, 2 tablespoons low sodium beef bouillon granules, 1/4 teaspoon onion powder, 1/4 teaspoon parsley flakes, 1/8 teaspoon celery salt, 1/8 teaspoon paprika, 1/8 teaspoon ground black pepper)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon granulated garlic
- 1/2 teaspoon turmeric
- 1 tablespoon dried parsley
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.