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Soups are a great way to stretch your food dollar. Spend a little time brewing up a pot and you have a ready, go-to dinner just waiting for you in the fridge or freezer. I decided it was time to test my paw at this ancient culinary art. I decided to use one of my favorite ingredients, mushrooms!

Here's what you'll need

- 1 cup chopped yellow onions
- 1/2 cup chopped celery (about one rib)
- 6 tbsp butter
- 1/4 tsp cayenne pepper
- 1 1/2 tsp chopped garlic
- 6 oz shiitake mushrooms
- 6 oz oyster mushrooms
- 8 oz baby bella mushrooms
- 2 tsp chopped thyme leaves (not dried)
- 6 cups chicken stock
- 1/2 cup white wine
- 1 1/2 cups heavy cream
- 1 tsp salt
- 1/2 tsp black pepper

To begin, melt the butter in a large pot over medium-high heat and then add your onions, celery, and cayenne. Stir everything until the vegetables become tender. Next, add your garlic and stir for about a minute. Now it's time for the stars of the show, the mushrooms! Add them in, followed by the thyme, salt, and pepper. Stir while the mushrooms give up their liquid (will take a few minutes). Afterward, add in the white wine and stir. Next, you'll pour in the chicken stock and stir. Bring the mixture to a boil, then reduce the liquid to a simmer and let it cook for about 15 minutes.

Once time is up, use an immersion-blender or a food processor to puree the soup in batches. Add in the cream and bring the soup to a simmer once again, letting it cook for another 5 minutes.

While it's cooking, now is the best time to make a nice addition to the soup. This time, it's in the form of some garlic croutons. Here's what you'll need:

- 1 loaf of day-old bread (I had half of a French baguette leftover from dinner the other night)
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 3 tbsp grated Parmigiano Reggiano cheese

Start by pre-heating the oven to 400 F. Cut the bread into cubes and dress with the EVOO on a baking sheet. Sprinkle the grated cheese over the top and bake in the oven for about 5 minutes (until the cheese looks bubbly).

Once complete, ladle the soup into a bowl and dress with a few croutons. You might need to add a bit more salt and/or pepper depending on your tastes. Now you have a hearty, rich dinner, that can also go into the fridge or freezer to have another night.

Soup is a great way to warm the house and warm your heart on a cold night... if only this was a cold night. Instead, it's another hot night in Florida! Ah well, soup is truly a comforting food. Care to place an order?