I love cooking and I LOVE mushrooms. I am originally from Brazil and mushrooms are not widely available there, so the first time I ate a fresh mushroom was when I moved to the United States. I was 24 years old and since then I have been eating them at least once a week. It is one of those things that I always have in my fridge.
As I mentioned, I love to cook. I make many delicious and elaborate mushroom dishes, but the one I am posting here is the simplest of them, and it is also the one that is closest to my heart. I named this recipe after my 4 year old daughter, Isabella. I used to have a job when she was a baby, so I was always looking for quick and healthy dishes to make for her. She was about 11 months old when I created this soup for her. She was hungry and tired after spending all day at Child Care (If you have kids, you know that you do not want to make a hungry baby wait long for their food). Well, I put my little Bella and my purse down and started to act – fast. I opened the fridge and the first thing I see was a package of Baby Bella Mushrooms! The second thing I laid my eyes on was an opened carton of Pacific Foods Organic Free Range Chicken Broth (that had been my first Pacific Foods broth). I went on to find left over roasted chicken and orzo pasta. What comes to mind? Soup. That evening I made the quickest, healthiest and most delicious soup for my hungry daughter. She loved it so much that she has been eating this dish twice a week, every week, for the last 3 years. That evening I renovated my love for mushrooms, and I started my long love relationship with Pacific Foods broths. I now have a 21 months old son that is a huge fan of the Baby Bella Soup. I hope your kids will love it too!
*When I do not have leftover chicken I use 5 mushrooms instead of 3. You can do that if you are vegetarian also