Thursday, October 31, 2013

Cozying up with a Shiitake Mushroom Soup

One of my favorite things about fall is eating hearty foods, and soup is one of them.  There's nothing like coming home and cozying up on the couch with a warm bowl of delicious soup.  Since mushroom season is upon us, I thought it'd be the perfect opportunity to use some nice local mushrooms available now, such as the organic shiitakes I got today.  Since I only had a little, I supplemented the recipe with some baby bellas too, and the result was rich and comforting.

Getting inspired by a recipe I found on my Rustic Eats Pinterest board, it came to me by way of Julia's Album blog.  Using a simple recipe with fresh and natural ingredients, I created my own veggie stock, which was then thickened a bit with half and half (but the fat free kind - weird...I know).  Julia recommends using regular half and half, which I can appreciate, but I already had the fat free stuff on hand from a previous soup dish I created not long ago.  A topping of fresh thyme served as a nice garnish, which you can later strip of its little leaves, further flavoring the soup and making it smell divine.

Here's Julia's recipe for a Creamy Mushroom Soup with Shiitakes

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