Mushroom soup has been one of my food loves for most of my life. Which makes it surprising to me that until now, I haven’t even attempted to make it! But perhaps I was waiting this long so as to somehow perfect the recipe in my mind. There is something magical that happens when mushrooms, cream and wine come together, and this recipe did not disappoint. There is something about soup that always feels so comforting to me, especially when it is homemade. I had planned to make some homemade bread to go along with the soup. That would have put this meal over the top but in all honesty, I just ran out of steam. So I will attempt that the next time I make this soup, which will be soon I assure you. So let’s get started. I will walk you through the process. That way you can make this soup for yourself and see what all the fuss (according to me) is about! I started with shiitake mushrooms as I love their mushroomy flavour. But in reality, you could use white button mushrooms, oysters, portobellos…whatever your heart desires. The Hubby was going on about using chanterelles…but I…
