{"id":361,"date":"2021-08-10T01:30:15","date_gmt":"2021-08-10T01:30:15","guid":{"rendered":"https:\/\/prisedujour.com\/?p=361"},"modified":"2021-08-11T02:17:29","modified_gmt":"2021-08-11T02:17:29","slug":"heart-warming-cream-of-wild-mushroom","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2021\/08\/10\/heart-warming-cream-of-wild-mushroom\/","title":{"rendered":"Cr\u00e8me de champignons sauvages d\u00e9licieuse et r\u00e9confortante"},"content":{"rendered":"\n

It’s still the heat of the summer, but the milder temperatures are fast approaching. However, the mushrooms are still appearing left and right. Milder weather and fresh mushrooms only call for one thing: mushroom soup! And this soup recipe is great to warm up during the milder days of fall or after a cold day on the ski hill.<\/p>\n\n\n\n

This recipe is very simple and great to freeze for later use! I will often make a little extra soup during mushroom season to have some warm soup for my thermos during my fall outdoor expeditions.<\/p>\n\n\n\n

If you are a mushroom forager read this: use hedgehog mushrooms! I repeat: use hedgehog mushrooms! They were absolutely delicious in this recipe. Although I made a little mix of lobster mushrooms, dryad saddle and hedgehogs, their taste were by far surpassing the taste from the other two. <\/p>\n\n\n\n

Other types of mushrooms are just great for this recipe, especially the lobster mushrooms. It kept a great texture and its unique taste. However, hedgehog mushroom is by far the best!<\/p>\n\n\n\n