There are still days when I miss getting paid to write and edit a blog about mushroom recipes. Case in point below.
Steph and I started talking about fall soups over dinner in Georgetown last week and she sent along her mom’s recipe for vichyssoise. It took me all of two days home to make it. Super easy to adapt and seasonal for those of you also getting lots of leeks, onions, and potatoes in your CSA boxes. Not something that typically involves mushrooms, but I had them and it worked.
Vichyssoise (thanks, Epners!)
TKTC Notes: I skipped the cream in favor of extra yogurt and some bonus broth. That was my only lightener though—don’t skip the butter for the leeks. I loaded the pot with about 3 TB of a favorite Frontera hot sauce at the end and topped my own bowl with some sauteed mushrooms to fill it out a bit.