I'm waiting on a few pictures for my Thanksgiving post, so in the meantime, here's a recipe for mushroom soup. I think many of the mushroom soup recipes I've seen are creamy. This is a chunky recipe. I used a mixed bag of local mushrooms from the market for this one, which I made last weekend. The major departure I made from the recipe was to add 1 1/2 cups finely chopped spinach. I added it in the last 5 minutes of (intended) cooking, but then I added another 3-5 minutes onto that time, so maybe I should have put it in a bit later. The flavor wasn't too strong but it added a huge nutritional boost. I liked the soy sauce and sesame oil flavor combinations. This made maybe a bit less than 2 quarts. I froze two 2-cup portions, I think, and had not quite a quart left to eat the next day. I don't think I'll make this again, since it wasn't my favorite, but next time I'm craving mushrooms I will be glad to have some frozen on hand.
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