What's a better meal on those cold winter days than soup? Of course, with temps around 45 to 50 in Boston today, I
can't really say "cold winter days" (to me there aren't many things more depressing than a warm day in
January), but soup is always good, right?
The Boston Globe has two soup recipes in their Sunday magazine. One is for Winter Vegetable Soup, which includes whole tomatoes crushed in a bowl and Parmesan cheese; and a recipe for Miso Soup from famed local chef Gordon Hammersley, which seems to go crazy on the mushrooms. Does the recipe really call for 4 portobello mushrooms, 10 large mushrooms, and 2 ounces of dried shiitake mushrooms, and then also adds on a 1/2 pound of mixed mushrooms (shiitake, crimani, portobello, or oyster)?
