Cream of Mushroom Soup
by Laura Frerichs, Tastemaker in Residence
This week's Community Supported Agriculture share from Loon Organics includes shiitake mushrooms from the CTHM Farm. If you haven't made cream of mushroom soup lately, this is a good time to do it with our cooler weather.
I start out by sautéing onions in olive oil until tender and transparent. Then I add the shiitake without their stems and sauté until soft and tasty. Add some chicken broth, cream, and some herbs, and you're good to go.