Anyway, we have a family dealing with an ongoing medical issue, so I’m making soup. Chicken and Mushroom Chowder, specifically, which I’ve made before for myself and know to be very tasty. And pretty simple, which is important because I’m an adequate cook at best.
This will be the second time this week I’ve made soup. Last weekend, I found a package of butternut squash soup starter — which is to say, precut and pre-seasoned — in the reduced produce section of my local grocery store. It was only 99¢, so I figured, what the heck. I found a simple squash soup recipe in one of my sister’s cookbooks. Conveniently, I already had all the ingredients I needed except milk, and the amount of squash in the package I bought turned out to be exactly one-fourth of what the recipe called for, so scaling it down was pretty simple.
And it was good. But it reminded me that making a small batch of soup is a hassle, which is why I usually make big batches and eat it for a long time.