This was the best of the Creamy Vegetable Soups yet, with Tomato-fennel a distant second. I used leftover roasted mushrooms from the Roasted Potato and Musroom Salad with Mascarpone. As I and other posters have mentioned, roasting the vegetables adds great flavor to this soup, and the Cauliflower and Cheddar soup also in this issue. This was also the simplest formulation of the Creamy Vegetable Soups-- just mushrooms, garlic, scallions, broth and sour cream for the "creamy" part. Delightful and easy-- a definite keeper.
Creamy Vegetable Soups: Mushroom and scallion
posted in: Gallery, Cook the Issue 97
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