Mushroom soup is so hearty and earthy and can be so comforting as cool weather and fall settles in. I often supplement the portabellaβs with wild mushrooms I forage from the local woodlands near my home and when I am in the Loire valley of France, we get Mushrooms that are grown in the ancient caves near our Chateau. In recent years, I started making this soup with a vegetable stock instead of the chicken stock for my vegetarian customers.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.