A few days ago I made a rich, hearty mushroom and red wine sauce for pasta. Today I have nearly four cups of sliced mushrooms awaiting their fate. Any suggestions for a soup? I want to add a grain, maybe barley (which has been on my mind a lot these past few days). But the mushroom soups I’ve made in the past have been bland. I also want to make it vegetarian to share with a veg neighbor.
Heidi Swanson, a fellow UCSD alum and author of the lovely 101 Cookbooks, just released a sneak peek at her new cookbook which inspired me to search her site; I may give this one a go. (Especially since I have all the ingredients, more or less.)