The cold weather and I have a love-hate relationship. I love all the flavors of the fall and winter seasons, but I absolutely hate being cold. Growing up we had an old fashioned furnace that had vents that I would stand right in front of in an attempt to stay warm. I have always gotten cold easier than anyone else that I know and I stay pretty miserable once the temps drop below about 20 degrees. I have learned that hot drinks and meals warm me up effectively and are a great way to boost my mood in the colder months. Recently, the November issue of Family Circle magazine had a recipe for Wild Mushroom Soup, which looked easy, warm and full of one of family's favorite foods.
This recipe has 11 ingredients. It makes 8 servings and takes approximately 15 minutes of prep and 28 minutes of cooking time. I had no problems finding any of the ingredients at my local grocery store and I was pleased to find that I could purchase shiitake mushrooms in bulk, which was much cheaper than buying them pre-packaged. I make all my stock from scratch, so the day before I made this recipe, I roasted a chicken and used the bones for chicken stock. I found that it took a signifcant amount of salt in order to flavor this recipe, don't be shy with the salt. Finally, the soup didn't thicken up as much as the photo implied, mine was a thinner consistency of cream soup than the photo. The difference in consistency didn't effect the taste, so it was more a texture issue. I followed the remainder of the recipe as written.
My oldest son absolutely loves mushrooms. If I tell him that a recipe has mushrooms in it, he will gobble it up happily. This recipe was no expception, he ate his whole serving. The flavor on this soup is nice and it takes very little effort to prepare. The consistency is thinner than the photo implies, but doesn't effect the tase. A warm, creamy mushroom soup, that would work great to warm up in the cold months ahead.
For the recipe go to Wild Mushroom Soup.