Saturday, January 24, 2015

Wild Mushroom Cream Sauce over Chicken Thighs (In cast iron)

I am very proud of myself today, I went outside of my culinary comfort zone and cooked with a cast iron skillet. You may be thinking, what's the big deal about cooking with cast iron. Well it's a huge deal to me and for many reasons. Number one being, my food always sticks to it...and yes, my pan is properly seasoned. The second reason, is cleaning it, ugh a royal pain in the you know what! Plus, they are darn heavy…I feel like I'm going to break a wrist whenever I have to lift one of those pans. For these reasons, I've stayed away from cast iron skillets for years.

Dave on the other hand, loves cast iron and can't use it enough. I always say that he is the grill master and the cast iron master. He make some serious magic in that cast iron pan. Like his Cast Iron Chicken Thighs with Thyme Recipe (Click here for his recipe) I sit there and watch him and wish I could create with such magic like he does. He makes it seems so easy. He will use cast iron any chance chance he can especially to get a crispy golden crust on foods like chicken or fish. He loves the perfect sear it makes on steak. Cooking potatoes is another favorite of his to make in the cast iron pan. My mom has a cast iron pan that she's been using since I was very young. In fact shortly before my grandmother Brigid passed away she gave me her cast iron pan. They obviously last forever and create amazing results for everyone except me!

For whatever reason I decided to use the cast iron skillet for my meal tonight. Trust me, this wasn't easy decision because that's all I wanted to do was use my tried and true Calphalon skillet, especially knowing my chicken thighs would turn out perfectly. So I took out our largest cast iron pan and yes, almost broke a wrist. I placed the pan over a medium to high heat and added 1/4 cup of olive oil. I generously seasoned the chicken thighs with salt and pepper and placed them skin down into the hot oil. The chicken screamed, yes screamed once I put them facedown in the hot oil. My thought was, oh gosh they are burning and the clean-up of the pan is going to be a nightmare! Dave always says let them scream, really sizzle, and don't touch them for at least 7 minutes. So I waited and began prepping the mushroom cream sauce. I kept wanting to peek at the bottom of the chicken. So I did, and of course the chicken was sticking like I had used super glue as my oil. Taking Dave's advice I let them cook longer. After another couple of minutes I checked again and walla, my chicken easily lifted from the pan creating a beautiful golden sear to the skin! I was like, YES, I did this, I created an amazing looking piece of chicken in the cast iron pan! Just as I was pulling the chicken out of the pan Dave came home and said "Oh my gosh, YOU are cooking with cast iron?" I replied "Yep, and wait until you try this dish…Wild Mushroom Cream Sauce over Chicken Thighs."

After I set the chicken aside on a platter, I continued to make my wild mushroom cream sauce. I was excited about successfully using cast iron, but I was probably more excited about making this amazing cream sauce in the cast iron. The pan had a lot of chicken bits stuck to the bottom of the pan. There was plenty of oil left so I poured most of it out and left the bits of chicken that were all stuck to the bottom. I added 2 tb of butter and added the wild mushrooms and leeks and let them sauté. I could see all of the bits lifting from the pan. Then I added 1/2 cup of white wine and was amazed because my cast iron skillet seemed as though it would be very easy to clean once the dish was done. I let the wine absorb into the mushrooms and leeks and then added the rest of the ingredients to make the cream sauce. Adding cream cheese is the key to making this dish extra creamy and thick. The fresh tarragon, thyme, and parsley added the most amazing aroma. Once the sauce was complete I added the chicken back in the skillet and cooked it in the oven for 20 minutes. When I took it out of the oven, the chicken was cooked through and the skin was sizzling with juice and the sauce was creamy and thick. We couldn't wait to eat it.

The mushrooms cream sauce was delicious and went really well with the chicken thighs. This sauce can also be served over steak, pork tenderloin or fish. Dave loves this wild mushroom cream sauce over salmon. You could also just simply serve this sauce over egg noodles or pasta. Even though I made this recipe in the cast iron skillet you do not have to. Just make sure to use a skillet that is oven proof. I've made this recipe before in a regular sauté pan and it turned out just as good, well almost as good! Nothing beats a seared meat in a cast iron pan.

Dave may still be the master at cast iron cooking, but watch out because I'm not afraid to use cast iron anymore! I may be the next master! Salute to overcoming my cast iron fears and making the most amazing Wild Mushroom Cream Sauce over Chicken Thighs!

Wild Mushroom Cream Sauce over Chicken Thighs
Sauteing chicken thighs skin down
Golden crispy skin, ready to be set aside 
Saute wild mushrooms and leeks with wine wine 
Add heavy cream, half n half and cream cheese
Add tarragon, thyme, parsley and let cook until it
bubbles and thicken
Just out of the oven
Delicious and satisfying alone or add it over pasta
Wild Mushroom Cream Sauce over Chicken Thighs (Click to print recipe)

Preparation and cook time: 1 hour

Serves: 4


For chicken:

  • 8 chicken thighs, with skin on and bone-in
  • 1/4 cup olive oil
  • kosher salt and pepper
For mushroom cream sauce:
  • 8 ounces of sliced and cleaned wild mushrooms, shiitake, oyster, white, and baby bella 
  •  1/2 cup thinly sliced leeks or onion
  • 2 tb butter
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1/4 cup half n half
  • 4 ounces of cream cheese
  • 1 tb fresh tarragon minced
  • 1 tb fresh thyme
  • 1 tb fresh parsley
Heat oven to 375 degrees. In a cast iron skillet or an oven proof skillet, add 1/4 cup olive oil over medium to high heat. Generously salt and pepper chicken thighs. Place chicken skin side down in oil. It will sizzle, but let cook for 7 minutes or until chicken can easily be turned over. The skin will be golden and crispy. Let cook skin side up for an additional 5 minutes. Set chicken aside on a platter. For sauce: Remove excess oil from pan, keeping chicken bits. Over medium heat add butter, mushrooms and leeks. Saute until tender, about 5 minutes. Add white wine and let absorb into mushrooms and leeks for about 5 minutes. Add heavy cream and half n half until cream is becoming thickened. Turn down heat to medium low. Add cream cheese and stir until melted. Add tarragon, thyme, and parsley and salt n pepper and gently stir. Add chicken breasts back to cream sauce in skillet. Bake in oven for 15 - 20 minutes until chicken is crispy and cream sauce is thickened and bubbly. Serve chicken with mushroom cream sauce alone or with egg noodles or pasta. 

Food Impressions:

Nate: "This chicken is a-mazing! The skin is so crispy and buttery tasting." Before he sat down to eat he immediately pulled the skin off at ate it in one bite!

Tyler: "This is so tender and juicy. I don't even love mushrooms but this sauce is super yummy."

Zachary: "I want a ton of this chicken its so good mom."

Dave: "I am so impressed that you used the cast iron skillet. You did awesome. I would've crisped the chicken a tad more though. The cream sauce is amazing and super velvety. It's a rich creamy sauce but doesn't taste too heavy. This dish is a winner."

Andrea: I am super excited that I mastered the cast iron and can't wait to use it again. My food didn't burn or stick to the pan and the clean up was a snap. What a difference when properly using cast iron. The dish itself was superb. The mushroom sauce was absolutely delicious. You could really use this cream sauce over anything, even chicken breasts or pasta. Such a great winter meal too.

Tuesday, January 20, 2015

Blueberry Galette - Julia Child Style!

I bought three pounds of blueberries over the weekend. They're not even in season but these blueberries looked amazing, plus the boys eat them like they're popcorn. Every summer we go blueberry picking and most of the blueberries end up in the boys' mouths rather than in the bucket! Needless to say, the boys would be happy eating blueberries all day long, everyday day of the year.

Given that it's January, one of the coldest months in Buffalo, I thought a warm blueberry dessert would be a good choice. So I pulled my Baking with Julia cookbook off the shelf and started perusing every delicious looking page. Every dessert looked better than the next. I kept saying to myself "stay focused and look for blueberries." I finally went to the back index and found Berry Galette page 377. I quickly flipped to the page, read the description and said "ahhh perfect." Leave it to Julia Child, the master of cooking and baking, to help me decide on the perfect dessert.

The ironic thing is that Julia isn't known for simple cooking; in fact many of her recipes are quite the opposite. This recipe is far from complicated, it's darn right easy! Julia states in her Berry Galette recipe introduction that "It is so simple and inviting and so enjoyable to construct that you'll find yourself turning to it frequently." After making this dessert and taking a bite, I knew this statement was 100% accurate. It's simple to make, inviting to eat and will be made often.

This Berry Galette recipe is a 5 ingredient dessert: Blueberries, sugar, honey, butter and pie dough. It took me 10 mintes to prepare and then another 40 minutes to bake. As soon as I took it out of the oven I was impressed with how beautiful it looked! The crust was a golden brown and the deep purple blueberries were bubbling and oozing sweet juice. This is a dessert that tastes as good as it looks!

This berry galette dessert is best eaten warm. So if your are not eating it right out of the oven, make sure to nook it in the microwave for 30 seconds. Serve it with a dollop of vanilla ice cream, whipped cream or vanilla greek yogurt for a layer of creaminess. What I really like about this dessert is that its not too sweet. So not only does it make a nice after dinner dessert but it also makes a great morning dessert with coffee or tea.

So if you love blueberries like our family does and are looking for a simple inviting dessert, look no further. Salute to Blueberry Galette - Julia Child Style!

Blueberry Galette
Juicy blueberries with a golden sugar crust
Julia Child's Recipe
Start with blueberries 
Add sugar, honey and butter

Pleat the dough and add the butter and bake
It tastes as good as it looks!
Make an impression on your family and friends
You won't stop at one bite
Blueberry Galette (adapted) by Julia Child (Click to print recipe)

Serves 4-6

Preparation and cook time: 50 minutes


  • 1 prepared 11-12 inch round pie dough
  • 1 1/2 cups fresh blueberries
  • 1 tb sugar, plus 1 t sugar
  • 1 tb honey
  • 1 tb unsalted cold butter, cut into tiny pieces
Preheat oven to 400 degrees. Place a piece of parchment paper on a round baking sheet. Lay prepared pie dough on parchment paper. Meanwhile in a bowl, add blueberries, 1 tb sugar and honey and mix gently. Add blueberry mixture to middle of pie dough leaving two inch border. Add butter to top of berries. Begin folding and pleating the border of dough to make a crust. Brush the crust with water and sprinkle the remaining 1 t of sugar to the crust. Bake on 2nd to bottom rack for 35-40 minutes or until crust is golden brown. Serve warm.

Food Impressions:

Nate: "Good job mom, this is awesome."

Tyler: "This is so good I could eat the whole pie."

Zachary: "Delicious."

Dave: "It was really good, not too sweet and a hint of tartness."

Andrea: The berries are busting with flavor. The crust adds a nice compliment to the berries with out being overbearing. So easy to make. Looks beautiful. Perfect for impressing guests. Will be a go-to recipe.

Sunday, January 18, 2015

Italian Wedding Soup

The boys were super excited to go to their Screaming Eagles Ski Program today.  They were going to meet the ski hill groomers of Holiday Valley Resort. Nothing was cooler than getting a chance to meet these individuals who are responsible for grooming the hills into perfect corduroy! And nothing was cooler than learning what it's like to ride in one of those monster grooming machines! Dave and I eagerly listened to the boys telling us all about the groomers while eating delicious spoonfuls of Italian Wedding Soup. I made a crockpot of this amazing soup and it was the perfect compliment to our ski lodge conversation.

As soon as the boys were done with their morning ski program and learning about the groomers, they met Dave and I at the ski lodge for lunch. They couldn't wait to tell us all about the groomers but before they started Tyler asked "Why do they call this Italian Wedding Soup? Do they serve it at Italian weddings?" I laughed and said "Yes!" He then responds "Okay, since we are Italian will you make this soup for my wedding?" Italian Wedding Soup really gets it's name from the Italian phrase minestra maritata which means "married soup." They (italians) called it married soup because the two key ingredients, meats and greens go perfectly together. Basically meaning that meats and greens are a match made in heaven or the perfect pair, hence the name Italian Wedding Soup. The meat is made into tiny meatballs and the greens are typically spinach, escarole, or kale.

I love Italian Wedding Soup not only for the meatballs and greens but for the broth which is a chicken base with parmesan cheese. You cook the chicken broth with a small rind of parmesan cheese. The flavor profile is nutty and salty. Add some small pasta to this soup like acini di pepe or orzo and it's a complete meal. The meatballs are made small enough that you could eat them in one spoonful. Meatballs, spinach, orzo and a chicken broth all in one spoonful is an italian delight!

This soup is the perfect ski lodge soup but it is also the perfect soup for any occasion, like listening to the coolest ski groomer stories! Salute to Italian Wedding Soup or Minestra Maritata: married soup!
Italian Wedding Soup
Tyler making the mini meatballs the night before
Saute the carrots, celery, onions and garlic

Nate adding the chicken stock
The parmesan cheese rind add so much flavor
Tyler proud of his meatball making skills
Zachary loving the soup after a morning of skiing

Nate about to ski on some corduroy that the groomers made
Holiday Valley Ski Groomers in action
One of the groomers explaining how it's done!
Italian Wedding Soup (Click to print recipe)

Preparation and cook time: 2 hours

Serves: 8


For the meatballs: (can be made a day ahead)

  • 1 1/2 pounds ground turkey, chicken or beef (I used turkey)
  • 1 egg
  • 1/4 cup seasoned italian breadcrumbs
  • salt n pepper
For the soup:
  • 1 cup diced carrots
  • 1 cups diced celery
  • 1 cup diced onion
  • 3 cloves of garlic
  • 2 tb olive oil
  • 1 small piece of parmesan cheese rind
  • 1 can cannelloni beans
  • 10 cups chicken stock
  • 1 1/2 cups small pasta
  • 6 oz fresh baby spinach
  • salt n pepper
  • Grated Parmesan cheese for topping
For the meatballs, combine turkey, breadcrumbs, egg and salt n pepper in a mixing bowl. Shape approximately 40 meatballs (no more than 1 inch) and place on a cookie sheet line with foil. Bake for 20 minutes at 350 degrees. 

Meanwhile, saute carrots, celery, onions and garlic in olive oil in a large pot over medium heat. Saute until veggies are semi soft. (since I made this in the crockpot I sautéed the veggies on stove top then added to crockpot) Add the meatballs, cheese rind, stock and salt n pepper. Let cook for 45 minutes with cover over low - medium heat. (If using a crockpot cook on low for 3-4 hours) Add pasta and cook until tender. Add spinach and stir for 5 more minutes. Ladle in bowls and add grated parmesan cheese to top.

Food Impressions:

Nate: "This is super yummy and I love the meatballs."

Tyler: "This soup is so good I want you to make this for my wedding."

Zachary: "I think this is one of my favorite soups."

Dave: "Quite nice."

Andrea: This was a comfort food meal. All of the flavors were so delicious. Its' not a complicated soup to make, in fact its quite easy. You could make it an even easier soup if you use small pre-cooked frozen meatballs.

Saturday, January 17, 2015

Grilled Tomato Mozzarella Sandwiches

Grilled Cheese! Who doesn't love grilled cheese sandwiches? If grilled cheese doesn't take you back to your childhood than I don't know what does! Nothing is better than a buttery grilled cheese sandwich with american cheese on white bread, right? Well that's what I thought until I made Grilled Tomato Mozzarella Sandwiches!!  I swear I made these grilled sandwiches three times in the past two weeks. Some people call these "Grown Up Grilled Cheese Sandwiches, but not in our house. The boys absolutely LOVE them!

What makes these sandwiches so delicious is using Italian bread, fresh mozzarella, ripe vine tomatoes and pesto. The pesto really adds a burst of flavor. You could make this sandwich in your panini maker but I thought it was perfect making it on my griddle pan, plus easier clean-up. The cheese is extra thick and ooey-gooey. And every bite you take you taste the buttery Italian bread.

So move over grilled cheese and make room for grilled tomato mozz! Don't get me wrong there will always be a place in my heart for the traditional grilled cheese sandwich. Once you taste this recipe you may have a difficult time deciding which to make. Hummm…grilled cheese or grilled tomato mozz?? In our house right now the choice is grilled tomato mozz!

Salute to a delicious alternative to traditional grilled cheese!

Grilled Tomato Mozzarella Sandwiches (Click to print recipe)

Prep and cook time: 30 minutes

Serves 4 (for 1 sandwich each)


  • 8 slices of thinly sliced italian bread
  • 2 tomatoes, sliced
  • 8 oz fresh mozzarella, sliced
  • 1 small jar of basil pesto
  • butter
  • salt n pepper
Using a griddle or large sauté pan, heat 2 tb butter over medium heat. Butter one side of slices of bread. Add 4 slices to griddle or pan. Spread a layer of pesto to the top of bread in pan and then add 2 slices of mozzarella, 2 slices of tomato to the top and season with salt n pepper. Now spread a layer of pesto to the other 4 slices of bread and place on top on sandwiches in pan. Let cook over medium heat for 5-7 minutes or until bottom slice is golden brown and cheese begins to melt. Using a spatula carefully flip the sandwiches over. Cook for an additional 5 minutes and flip back over until cheese is melted. Cut sandwich in half and enjoy!

Food Impressions:

Nate: "These are so awesome! I love the tomatoes on it. The crust is a little to hard."

Tyler: "Yum, what is the green stuff?" Pesto. "Wow that's super good!" "Can I have another?"

Zachary: Immediately asks for 2 sandwiches before he even takes a bite of his first. I told him to finish one sandwich first….he did and had two!

Dave: "Delish!"

Andrea: A great weeknight meal, especially a meal you want to eat in front of the TV. The taste is amazing and its' satisfying enough for dinner meal. 

Wednesday, January 14, 2015

Veggetti Cucumber Quinoa & Feta Salad

I can't help myself, I've become obsessed with this Veggetti Spiral Peeler! I've only used it with zucchini so far, which by the way makes amazing zoodles. Today I decided to venture out and use a different vegetable so I tried an english cucumber. It works just as good as the zucchini! I love cucumbers but slicing or dicing them all the time can get pretty boring. Spiraling the cucumber makes for a fun and festive food presentation. I don't think I've ever eaten cucumbers that are cut like spaghetti. So not only was this dish festive looking, it was festive trying to eat it!

This afternoon for lunch I made a Cucumber Quinoa Salad. Every time I took a bite of the salad I was like, oh my gosh this is good! I often make cucumber, red onion and feta salad, especially during the summer months. I had quinoa on hand so I decided to add that to the salad to make it a little more hearty. It also added a subtle crunch which was a nice compliment to the other ingredients. The dressing I used was my homemade staple…red wine vinegar and olive oil. Very simple but very flavorful. I seldom buy jarred salad dressing anymore because of all the extra additives. This is definitely one of those salads that you feel good about eating. I ate it for lunch which was perfect but you could also make this as a side for dinner or as an entree…just serve with grilled salmon. If you haven't bought yourself a Veggetti yet, this salad is still amazing without being spiralized…simply dice, slice or julianne cut the cucumbers. and you'll have an identical tasting dish…it just won't look as pretty as the curly cut cucumber!

A few things to keep in mind though when preparing this dish or when using a cucumber with your Veggetti peeler.

  • Only use an english cucumber. You can keep the skin on, and the tiny seeds aren't an issue when peeled. Plus, the size of the english cucumber is perfect.
  • When you are done spiraling the cucumber, make sure to let the water strain for 30 minutes. Cucumbers retain a lot of water so letting it strain will allow for a non-watery salad.
  • For the best results add the dressing before serving. 
So if you're like me and have only used your Veggetti for zucchini, venture out there and try it with a cucumber. You will love it! Salute to intruding my Veggitti to the cucumber!

Click below to view my other Veggetti recipes:
Flavorful, fresh, fun, festive salad
Use the thicker blade
Long strands of cucumber
Strain excess water for 30 minutes
Cooked quinoa, red onion and feta
Simple dressing
Eat as an entree or as a side dish
Cucumber Quinoa & Feta Salad (Click to print)

Preparation Time: 30 minutes

Serves: 4 as a side or 2 as a salad entree

  • 1 english cucumber, spiraled with the Veggetti or slice, dice or julianne cut
  • 1 cup of cooked quinoa, cold
  • 1/2 cup thinly sliced red onion
  • 4 oz crumbled feta
For dressing:
  • 1/4 cup olive oil (I used Wegmans brand basting oil)
  • 3 tb red wine vinegar
  • 1 minced garlic clove
  • salt n pepper
Spiralize one large english cucumber into a colander. Place a bowl under the colander for 30 minutes to allow water to strain from cucumber. Place a paper towel over the cucumber and press down to remove excess water. Place cucumber in  a large bowl and add sliced onion, cooked quinoa and feta. With a fork or tongs mix the ingredients. Before serving add the dressing to the salad and gently mix. 

Food Impressions:

Andrea: A fresh, flavorful, fun and festive salad! Can't wait to make this for my guests one day. 

Monday, January 12, 2015

Chicken Tortilla Soup - A Crazy Good Soup!

Chicken Tortilla Soup was the recipe I made this weekend to take to the ski lodge. Nate took one spoonful and said "I don't know what this soup is even called but I do know it's crazy good! Just call it crazy good soup mom." We all laughed and then Tyler and Zachary chimed in and started saying how amazing it was too. Then Dave started on how delicious it was. Honestly, I agreed with all of them too it was that good. The best thing about this soup is how it tastes, the second thing is it's smell! Oh my gosh, the second I took the cover off of the crockpot it smelled like salsa was just freshly pureed. Honestly, people who were sitting next to us were taking in an extra breath just to smell the aroma! I love it when I try a recipe for the first time and it turns out WAY better than expected.

This soup was the perfect ski lodge meal to warm our bodies. Ski conditions were perfect with tons of fresh snow, the sun was beaming and it was cold. Probably a little too cold...didn't hit past 10 degrees. Also didn't help that we got hit with another snow storm. Schools and highways closed for 2 days. Luckily Dave got us to Ellicottville in under 3 hours taking the side roads. 

I've made hundreds of soups over the years but I never ventured to make tortilla soup. It always looks delicious in cooking magazines or on food sites from the internet. And I know why it's called tortilla tastes like you are taking a big bite out of a taco with the freshest ingredients. There are chipotle chilies and jalapeño peppers so there is a kick to the soup, but not over powering. There is also lots of fresh cilantro and lime juice which gives it a refreshing taste. The toppings, like the tortilla strips, add layers of flavor and crunch. There is a medly of shredded cheese on the top and the heat of the soups melts it and it's all gooey, but so good! Everyone had seconds with the exception of Tyler, he had thirds! The soup was that delicious. 

This recipe took about 4o minutes to prepare. I typically like making quicker prep meals for the ski lodge since I generally make them in the morning before we leave. You could easily make this the night before and keep it refrigerated. Or if you have have the extra time and want to impress, this a well worth the effort. It's very easy to make, there are just several steps. 

Based on my families positive food impressions on this soup, it's one I plan on making again and again and again! Salute to Chicken Tortilla Soup - the crazy good soup!
Look at all the gorgeous colors of this soup
Healthy and so flavorful
Use a rotisserie chicken for easy prep
Add the vegetables first
Then add the fresh cilantro and lime juice

Add prepared tortilla strips for that crunch
The soup toppings, be as creative as you want
Chicken Tortilla Soup to warm your body and soul

Ready to head to the ski lodge
Amazing day of skiing and amazing day for soup
Dave and Nate
Tyler and Zachary

Tortilla Soup (Click to print recipe)

Prep and cook time: 40 prep, 3 hours in crockpot or on stovetop

Serves 10


1 rotisserie chicken, skinned and diced 
1 bag of frozen corn
1 cup of frozen carrots
1 small onion, diced
2 cans black beans
1 can diced tomatoes
1 small can chipotle chilies
1 jalapeño peppers, diced and seeded, or use seeds for extra heat.
2 tb minced garlic
1/4 cups chopped fresh cilantro
3 tb lime juice
12 cups chicken stock
salt n pepper to taste

For garnish:

*cooked white rice

Shredded Monterey jack, cheddar cheese or manchego cheese
Tortilla strips (Most grocery stores sell packaged tortilla strips)
Lime juice
Sour cream
Fresh cilantro 

In a crockpot, add the diced chicken and all of the other ingredients. Stir and let cook on high heat for 3 hours.

Add a spoonful of *white rice to each bowl. Add a large spoonful of soup over top and add garnish of choice.

Food Impressions:

Nate: "I don't know what this soup is called but it's CRAZY good!"

Tyler: "Mom this soup is amazing, the flavors taste like a taco! I love the cheese and the nacho chip topping." He had thirds!

Zachary: "What is that smell??? Yummm! Wow, this soup is the best! It's warming me up. Can you give me the rest of the cheese on my soup?"

Dave: "The smell of the soup is crazy good. You have to make this soup again…it's honestly delicious and I love the layers of flavor."

Andrea: Perfect ski lodge soup! Your family and friends will love this soup and it will be sure to impress. Can't wait to make this again and again and again!