I haven't made my old favorite "Dawn Soup" in a while, and I got ingredients from a food pantry that I could use to make some. I had to buy a couple things still, the mushrooms and cream, but the rest was ingredients I already had.

This is an alteration of the soup, with different ground meat and a spicy kick. also no carrots because roomie doesn't like cooked carrots. The previous recipe involved a pot and a pan but this version is all one pot.

Recipe:

Recipe:
SERVES 6

1 pound white mushrooms, stemmed
6 Celery sticks, minced
1 Medium Red Onion, chopped
1 can corn
16 OZ Ground Turkey
1 cup heavy cream
1/2 cup Salted Butter
4 cups Milk
2 cup Chicken Broth
Dash of Garlic Powder
Cayenne Pepper to taste
Salt and pepper to taste
Dash of nutmeg
1/2 cup flour

1. Cook the turkey in the soup pot until browned, being sure to break it up. Set aside for later.

2. Dice the mushrooms

3. Heat soup pan over medium heat. Add 1/2 cup of butter; when it starts to foam, add the mushrooms. Cook for 5 to 8 minutes, until the mushrooms begin to take on a golden brown color and all of the moisture has cooked off. Add celery, corn, and onion. Cook until veggies are soft, about 7 minutes, and stir in garlic powder and cayenne pepper.

4. Add salt and pepper to taste, slowly stir in flour


5. To pot, add milk, cream, and chicken broth. Stir.

6. Cook on medium heat until soup is hot, add meat, nutmeg, salt, and pepper and cook for another 10 minutes so nutmeg is no longer floating at the top.

Enjoy

Thoughts: Even with slightly different ingredients, this is still like, the best soup ever. I love it so much. The nutmeg is what really brings it together, and the spiciness lost from not using italian sausage is made up for with the cayenne pepper. If you like creamy soups, I beg you to try this recipe and tell me what you think!