Growing up, the only cream of mushroom soup I’d ever had was the salty, milky goop that comes from a can. It wasn’t until adulthood that I realized the potential of this soup. The version I make now features an incredible depth, almost a meatiness, that simultaneously does not feel too rich.
from Lifehacker https://ift.tt/38zue4I
https://ift.tt/2NTgs58