By Lianne Lessard

Fall has been lovely this year, crisp air, colourful leaves and bright and beautiful sunlight. Autumn is
mushroom season and foraging for mushrooms is quite a popular hobby for many people here in Nova
Scotia. There are plenty of varieties to appreciate on fallen logs and specific trees and to discover poking
up between the fallen leaves. Edible mushrooms have a unique flavor that you cannot find in any other
ingredient, they are subtle but earthy, umami by nature and tend to take on the taste of the ingredients
surrounding them like a sponge. Edible mushrooms have a unique mouth feel and chew which make
them a perfect substitute for meat and are packed with numerous health benefits. Making mushroom
soup from scratch is an amazing way to bring out the richness in mushrooms and makes for an enjoyable
hot meal on a Fall evening. Typically this recipe is for cremini or button mushrooms that you can find at
the grocery store but if you have other edible mushrooms you’d like to try, that would be delicious too!
(Do not eat any mushrooms if you have not identified them as safe to consume)

Cream of Mushroom Soup

  • 2 TBSP Butter
  • 1/2 Pound Sliced Mushrooms
  • 1/4 CUP Chopped Onion
  • 4 CUPS Chicken Broth
  • 1 CUP Half and Half Cream
  • Salt and Pepper to taste
  1. In a medium to large pot on medium heat, sautee mushrooms and onions until tender
  2. Add flour and stir, then add your broth
  3. Bring to a boil and let thicken, then turn down the heat and add cream
  4. Add salt and pepper to taste and let flavors marry for 15 minutes on med-low heat
  5. Enjoy!
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