Want a WOW! factor soup as a first course on your holiday table? Problem solved: mushroom soup.
Mushroom soup sounds boring, right? That’s what I thought when I saw it on the menu at my current obsession restaurant in Provo, my home: La Jolla Groves.
The food there is not just good, it is speechless good. Jaw-dropping good. Write-home-about good.
The mushroom soup has an intensely mushroom flavor without being overpowering.Â So. I went on a one-month quest to try to replicate this amazing bowl of deliciousness at home. I have seriously made mushroom soup about a dozen times in the last month. And,Â I am happy to report success: a very close version of Executive Chef Kent Anderson’s masterpiece soup. I have been a fan of the restaurant for about a year now, but recently I was lucky enough to be invited with a group of bloggers to sample their menu offerings. Divine. Seriously divine.
The key is to use a variety of mushrooms in two forms: dried and fresh. When you soak the dried mushrooms, the water turns into a delicious mushroom-y broth.
Then, you use that broth as you would any broth in making your soup. You just can’t go wrong with the flavor and texture of this soup. Earthy delicious perfection, I tell you.