Cream of mushroom soup was the first soup I fell in love with as a child. Of course, back then it was Campbell’s. At age 8 I could make it myself, quickly learning that adding milk tasted a whole lot better than adding water, and that you had to add it slowly, stirring after each addition, to keep it from getting clumpy. Fast forward to grown-up-land and in my mind, there is still nothing better than cream of mushroom soup, though now we make it with chopped mushrooms, homemade chicken stock (if we have some on hand), and rich cream. Many thanks to my college classmate Scott Simon who gave us the following recipe for this delicious soup, and who clearly loves cream of mushroom soup as much as I.

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