Pan Seared Chicken with Mushroom Wine Sauce

Photos by Holliday

I am a huge fan of cream of mushroom soup.  It is versatile, easy to make and inexpensive - whats not to like?  Well the nutritional content for one and two, when cooking for just one person leaves quite a bit left over.  Unless you want to be eating cream of mushroom based meals for the next 3 days, cracking open a can may be a little wasteful.  Granted, a can of condensed soup doesn't cost very much, but I just can't bring myself to throw out half a can and putting leftovers in my fridge seem to just turn into mush.  There are times that cream of mushroom is ideal, even for leftovers: tuna casserole, chicken and rice casserole, Mexican casserole... I'm sure you can see a pattern here.  Well, I've been on a mushroom kick this past week and last night was no exception.  I had been craving chicken with mushrooms all day so as soon as I got home I pulled out my notebook and started figuring out a game plan to make a healthier and smaller version of a favorite dinner.

Mushroom Chowdah

It started really snowing here in Astoria sometime on Saturday night.  I woke up Sunday morning to a blanket, well, more like a sheet of wet snow outside.  My heart jumped and I was instantly back in Montana, getting ready to head out and meet friends for some play off football action.  Then it started drizzling and I was back in Oregon, with wet hems and a broken windshield wiper.  I still was heading out to watch football and grab a bite to eat, but there was something missing.  I spent most of Sunday and Monday thinking about a way to feel right at home and take advantage of these snowy days when it hit me…. I needed to make a hearty soup to warm my soul.