Thursday, October 25, 2012

Mushroom Soup

Mushroom Soup
Bittman Pg. 56

This week I made Mushroom Soup. Because it's getting colder out, I felt it appropriate to make a nice warming soup, very fall. This soup was SUPER simple and didn't take more than 30 minutes to make. I used both button and baby protabella mushrooms. Yum. The recipe calls for chicken or beef stock; I used veggie stock, risking losing flavor but I thought it was very good. The only thing I would have changed is that I would have added a bit more pepper before letting it simmer.

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