Quick and Easy Creamy Mushroom Soup

1 quart container of chicken broth. My favorite is the Fred Meyer generic organic broth.

2 cups of water

2 cans of cream of mushroom soup. I use Annie's organic since it's gluten free, as well as organic. If you use a more condensed soup you'll need to add more liquid.

1 pound of sliced mushrooms, either button or cremini, or a mix of both

1.5 cups of diced sweet onion

2 cups of half and half

1/4 cup of chopped fresh parsley or 3 tbsps of dried parsley

1/8 cup of chopped fresh dill or 1.5 tbsps of dried dill

1/2 tsp of garlic powder

Salt and pepper to taste

Sautee the mushrooms with the onion until golden and soft. Empty the cans of cream of mushroom soup into a blender and blend until completely smooth with no lumps or mushroom chunks remain. If soup is really thick, as with more condensed soups, add some water, cream, or milk into the blender before blending. Pour water, the blended soup, and the half and half into a pot. Add the sauteed mushrooms and onions to the pot, and last, add the parsley, dill, and garlic, along with salt and pepper to taste. Heat gently until soup comes to a simmer. 

Other options to add more vegetables to your diet:  Add in two shredded carrots and/or two celery stalks, sauteed until soft and slightly browned, in the same pan as the mushrooms and onions. Add to the pot at the same time as the mushrooms and onions.