Published: May 24, 2019
Go for the deepest mushroom flavour possible with this delicious umami soup, with added cashew cream for sweetness
I’m sure most people have consumed a bowl of “cream of mushroom soup” at some point. In many cases, you may have experienced it straight out of a can – the insipidly pale, gelatinous blob never failing to underwhelm both visually and flavour-wise.
Related: Hetty McKinnon's mushroom and farro salad with broken eggs recipe
Continue reading...from The Guardian http://bit.ly/2YJV6Kg
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