February 4 National Homemade Soup Day #NationalHomemadeSoupDay & February 4 Stuffed Mushroom Day #StuffedMushroomDay

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Today is one day I wish it was a tad bit cold because on February 4th we celebrate National Homemade Soup Day #NationalHomemadeSoupDay which I love when it’s cold or rainy outside. A perfect #Holiday for me to celebrate.

February 4th is also Stuffed Mushroom Day #StuffedMushroomDay which I would pass on because I don’t like Mushrooms and neither does Charlie. David like Fried Mushrooms. I was thinking I would look up a recipe for Fried Mushrooms and see if it’s something Charlie would like.

Then I can make Stuffed Mushrooms for David for Valentines Day and for Charlie and I I will make my Potato Cheese Bacon Soup. I would share the recipe with you, but I cook from #theheart and never measure so I will share the ingredients that goes into the Soup, and you can make it any way you like.

These #Holidays are a good way to get children into the kitchen if your #Homeschooling as they can make the recipes below. They can start a garden and plant #Mushrooms and study Mushroom Lesson Plans. As well as read books on Mushrooms like Mushrooms: A Kids’ Guide. Fascinating Facts, Look & Learn.

Stuffed Mushrooms

Ingredients

• 1 lb whole white mushrooms (about 16–20)
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1/3 cup finely chopped mushroom stems
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons cream cheese, softened
• 2 tablespoons chopped parsley
• Salt and pepper to taste
• Optional: a pinch of Italian seasoning

Instructions

1. Preheat your oven to 375°F.
2. Clean mushrooms gently with a damp paper towel. Remove stems and finely chop them.
3. Melt butter in a skillet over medium heat. Add chopped stems and garlic; sauté 3–4 minutes until softened.
4. Remove from heat and stir in breadcrumbs, Parmesan, cream cheese, parsley, salt, and pepper. Mix until the filling holds together.
5. Spoon the filling into each mushroom cap, pressing lightly to pack.
6. Arrange mushrooms on a baking sheet and bake 18–20 minutes, until golden on top.
7. Serve warm.

Kid-Friendly Tips

• Kids can help remove stems, mix the filling, and spoon it into the caps.
• Keep flavors mild, or add a tiny sprinkle of cheese on top for extra appeal.

Potato Cheese Bacon Soup

Potatoes peeled and quartered. I use one Potato per person and a couple extra because everyone likes to have seconds and thirds at times.

Bacon as much or as little as you like. The Bacon needs to be crispy so you can crumble it on top of the Soup.

Velveeta Cheese and I purchase the large box because you will use at least half of the box of Cheese depending on how Cheesy you want the Soup.

Milk to thin the Soup out. Again, I measure from the Heart.

Green Onions if you want them. I don’t use them because no, one likes them.

Cook the Potatoes until they are almost done.

Melt the Cheese and Milk and pour over the Potatos.

Add the Bacon and Onions if you want them.

Serve the Soup and enjoy.

Thank you,

Glenda, Charlie and David Cates