My soup tureen was a wedding gift from dear family friends. My goodness, it is almost an antique. Our wedding seems like it was so long ago. Nevertheless, every time I take this from the cupboard I am reminded of these friends of ours that are now in heaven.

Last evening was the perfect time to make a pot of hot soup. I chose a recipe we both think is delicious! It is Golden Mushroom Soup from the Sandra Lee Semi-homemade cookbook.

I tripled this recipe so that I could freeze some for a later time. I sauteed two 8 oz. containers of fresh sliced baby bella mushrooms with olive oil until they were tender.

In a separate mixing bowl I whipped together the golden mushroom soup, the water, the heavy cream, and the garlic powder(which I substituted for the minced garlic).

This recipe is so good! It only takes a short time to put together and only 5 - 10 minutes of simmering.

And, this is what you get...a bowl of steaming hot mushroom soup, sprinkled with shredded asiago cheese and chopped fresh parsley. Sometimes I serve this with a grilled cheese sandwich which I find to be a good accompaniment.

I have found many of Sandra Lee's recipes work well for me and my time schedules. This golden mushroom soup is one I resort to often. I realize that many people do not like mushrooms and most likely if you are one of them, you probably have already checked out of this blog as soon as you saw the pan of sauteed mushrooms in the picture above. I know...my youngest daughter is one of your kind.:)