An Autumn Soup Tames Wild Mushrooms

I was thinking about wild mushrooms as I prepare for my team practice this weekend. When working with any ingredient, I try to see how many different was it can be prepared. Getting the full potential from an ingredient takes time and skills. It is also a great cost saving practice. I take the peels and trimmings to make mushroom reduction to fortify soups and sauces. Here is a quick recipe for a mushroom soup I came across. Enjoy