Yet Another Seasonal Delight
The mushroom soup that I have made for years, is great, because you don't have to thicken it, if you control the ratio of mushrooms vs. liquid. That saves you time in the kitchen, when you don't have to cook the roux into your soup. So with few easy steps, you have a delicious meal, and it's also vegetarian and gluten free. I have used the mushroom soup both as an appetizer and a main course for lunch with some fresh bread.
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