How did it happen? Yes, it’s six degrees out right now, but I’m not blaming the deep freeze weather for our sudden glut of soup. We’ve eaten soup every day this week, for lunch, for dinner. Then it dawned on me, this Country Mushroom Soup ended up to be the gateway drug. As soon as we
A broth rich with onion, garlic, shiitake mushrooms and tomatoes is ladled over chopped avocado, watercress, chipotle chile and tangy goat cheese.