One of my favorite things about fall is eating hearty foods, and soup is one of them. There's nothing like coming home and cozying up on the couch with a warm bowl of delicious soup. Since mushroom season is upon us, I thought it'd be the perfect opportunity to use some nice local mushrooms available now, such as the organic shiitakes I got today. Since I only had a little, I supplemented the recipe with some baby bellas too, and the result was rich and comforting.
Getting inspired by a recipe I found on my Rustic Eats Pinterest board, it came to me by way of Julia's Album blog. Using a simple recipe with fresh and natural ingredients, I created my own veggie stock, which was then thickened a bit with half and half (but the fat free kind - weird...I know). Julia recommends using regular half and half, which I can appreciate, but I already had the fat free stuff on hand from a previous soup dish I created not long ago. A topping of fresh thyme served as a nice garnish, which you can later strip of its little leaves, further flavoring the soup and making it smell divine.
Here's Julia's recipe for a Creamy Mushroom Soup with Shiitakes
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