Today the spinners came over for lunch and a little spin. We have quite an active group of spinners here in Eugene and they meet on Wednesday nights and Sunday afternoons. The weds night group is usually a dessert affair, but the Sunday meetups are all about yummy!
Since I was hostess, my contribution was the main dish. The weather was rainy and cosy and a friend had just given me a pound or more of wild chanterelles that she'd harvested in the woods, so I though a mushroom soup might be just the ticket. I took a trip to the farmer's market and supplemented with some wildcrafted lobster mushrooms, some shiitakes, maitakes and oyster mushrooms. I made the soup last night and it tasted good but slightly anemic. This morning, however, the flavors had really blossomed and the soup was perfect! Since it was so delicious, I thought I'd share the recipe here, just in case you love mushroom soup too.
Wild Mushroom Soup (adapted from a mashup of recipes from Anthony Bourdain and epicurious.com plus my own intuition)