Mushroom Soup © 🍄🍄🍄

There is nothing like a warm and nourishing soup and as the colder days approach, this is a very good recipe to try.

For those that are mushroom experts, the season is from September to the end of October, but your regular cultivated “Button Mushrooms,” are available all year round. If you know your mushrooms, the ones gathered from the forest are by far the best! But beware, know your mushrooms!

This recipe was given to me by a dear Romanian friend, who was an excellent cook and I liked it because instead of making the usual base of butter flour and stock, instead she uses brown bread crumbs and this gives a much lighter end result.

* Notes for my cooking students:

Soups fall into two categories, thin consommés and broths and thick puréed and cream soups. The latter are thickened, either by puréeing the ingredients, or by starting…