This soup is also my favorite and I make it similar to you, minus the baked mushrooms. Interesting option, I will try that too.
You have managed, from what I can see, a great soup and it looks good too. Congratulations!
This soup is also my favorite and I make it similar to you, minus the baked mushrooms. Interesting option, I will try that too.
You have managed, from what I can see, a great soup and it looks good too. Congratulations!
I have tried roasting them and just putting them in a pot with other vegetables and cooking before adding liquid to the soup. The latter way I found took a long time to get rid of all the moisture. I feel like sautéed in butter until brown would be the ultimate method but I think that would be a lot of work chopping and cooking in a pan in batches.
Sautéed in butter, that's how I cook this soup, in fact it applies to all vegetable soups. I was thinking that mushrooms put in the oven, for a short period of time, may have a more intense flavor, as you said. I'll try this version too, out of curiosity.
Yeah it's always good to experiment with different methods to see what works and what doesn't
Of course, you're right!