Our final Barefoot Blogger recipe for the month of September was Cream of Wild Mushroom Soup, selected by Chelle of Brown Eyed Baker. I love mushroom soup in any form, so I was looking forward to making this one. Because of time constraints this month (travel plans), I chose to make just half a recipe, and because cremini mushrooms are essentially baby portobello mushrooms, I used just creminis and shiitakes for the soup.
It’s a delicious and lovely soup. When my daughter comes home from school in December, I will definitely make it for her, and we can compare it to my usual cream of mushroom soup. Come to think of it, I should make that one again and write up a comparison. How about in October, when I’m back from vacation?
9 comments:
It looks great. Hope you have a lovely trip!
Glad you enjoyed the soup - and I hope your daughter does too!
Oh, I forgot - you are still away on your road trip! Hope you're having a great time!!
I can't wait to see the Iron Chef mushroom soup battle!
I wish I thought to cut this in half! There was no way that hubs and I were ever going to finish the full recipe (and our kids were no help with this, go figure) and I wasn't sure that this would freeze well, so I ended up throwing a bunch of it out. That hurt. Your soup looks wonderful, and I am so glad that you enjoyed it! Have a great trip!
This was just such a gourmet delight! Your daughter will love it. Good idea to half the recipe
your soup looks great--love the blue bowl. Making 1/2 was smart of you--although i actually liked my leftovers more than I did the first day.
I hope your daughter enjoys the soup. It looks delicious have a wonderful vacation!
Ooh-looks lovely. have a wonderful trip.
I hope your daughter will enjoy the soup along with you. And I'm loving how the soup looks served in blue dishes.
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