Soup is great any time of the year. We’ve our usual Spring cold snap here, and the chilly weather had me looking for a soup that was quick and easy. Something rich and hearty, too. I found a great, hearty Chicken & Mushroom Soup recipe in my recently acquired copy of the “New” Fannie Farmer Cookbook. I updated it to make it a little more keto-friendly, and it’s wonderful; creamy, thick, and very filling!
An Old Cookbook
Before I get to the recipe, I just have to tell you about this cookbook! Apparently, Fannie was the Paula Deen of her day; a very well-known lady, who helped standardize measurements in recipes. (thanks, Fannie!) Her cookbook was originally published in 1896, and more modern versions are available on Amazon. Reading the various sections about kitchen utensils, meal service, how to prep ingredients like rendering lard or judging the freshness of an egg, made me realize just how very differently people cooked and ate around the turn of the century.
These recipes embrace fats, dairy products, and hearty portions of meat. A lot of what is in this cookbook aligns with the way hubs and I are trying to eat these days; real food, as fresh as we can get it, and a whole lot less carbs and refined sugars. I actually ordered the book because it has a ketchup recipe in it, made without any sugars. (HFCS is the second ingredient in Heinz, so lots of carbs, there.) At any rate, I’m very pleased to have this as my one and only cookbook, it’s going to be a help in changing our eating habits!
So, without Further ado, here is my first “Fannie inspired” recipe; Hearty Chicken & Mushroom Soup!