Shoup
I love Cream of Mushroom soup. Not the super-homogenized stuff that you get in a can, but the made-from-real-mushrooms-and-cream kind that you have with a good steak - aromatic, full of umami, and warming all the way through. And, if you add some cubes, psychedelic as hell. The soup freezes perfectly, and its psychedelic quality is maintained with no apparent loss of potency. Because I wanted to have dose control, I made a batch of regular Cream of Portobello soup, and then dosed a measured portion of it. I started out with this basic recipe for the main kettle: half a pound of good butter; I use Kerrygold. You taste it in this. three pounds of baby portobello mushrooms, rough chopped. Regular white mushrooms are also fine, but the color is a little more appealing with the baby bellas. 2 onions, chopped about half a fist of garlic, run through the press a quart of beef stock a quart of whole cream dried thyme - probably a tablespoon, but I just add until it tastes rig...
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