Mushroom Soup

The whispers of mushroom soup were calling to me. Indeed, a hot bowl of soup sounded good as a starter. I was envisioning a thick puréed soup. Since I’m not a fan of potato laden soups, the heartiness from the mushrooms and onion were going to give me the satisfaction without the addition of any other filler.

Mushrooms are great to have on hand. Each month, mushrooms always seem to make their way into my grocery cart. I usually pick up three to four different types varying from shiitake, maitake, bunashimeji, enoki, king oyster or oyster – mostly the commonplace Asian varieties rather than the familiarly cultivated brown or white. I stow them away in the fridge in deli meat drawer to be used for quick and easy dishes. I think they are a fantastic substitute for meat.

In the pantry, I also keep dried porcini and shiitake in air…