Megnut

Mushroom Stock

Over the weekend I made my favorite Cream of Mushroom Soup (with requisite homemade mushroom stock). The picture shows the stock on the stove as it gets under way. This is probably my favorite soup to make because it's so easy and it's so delicious. It never fails to impress, and I've discovered you can totally leave out the cream and it still tastes really good. Now I usually just garnish it with a dollop of whipped cream, but I never add cream to the soup. Try it over the holiday season, I'm sure you'll be the belle of the ball if you make it. It's elegant and rich and just the thing on a wintery night.

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