What season is it really?
As mild as the winter was, it seems to be holding on fast.
Come, look at the sky.
Even though we know the photo will pale in comparison to what were witnessing.
Time for soup, again
It all definitely sent us back to the soup pot for some comfort food.
We also have all the beautiful greens available from the greenhouses in the area, abundant again.
This mix had oyster, king, lions mane, and shiitake, which all worked well.
If youve got some corn frozen from last year, toss that in as well, why not?
My supply is about gone now, so its become precious again.
Dried mushroom secret weapon
Dried mushrooms add tons of flavor to any broth or sauce.
They are a secret flavor weapon in my kitchen all year, especially when Im cooking vegetarian.
Earthy and rich, a little goes a long ways.
Just read the package carefully and buy as local as possible.
Our green of choice from the CSA this week was beautiful baby spinach, so in they went.
Any green will work here from arugula to Swiss chard.
Ive used a creamy oat milk to whiten, but use any milk you like.
Whats in your pantry?
You will use all of this.
Meanwhile, prep vegetables.
Add the mushrooms and continue cooking until they soften as well, adding a pinch more salt.
Add the potatoes, tarragon, bay leaves, and the water.
Drain the dried mushroom juices into the pot, chop the rehydrated mushrooms and toss them in as well.
Flavor and more flavor.
Bring to a boil, reduce to a simmer, cover, and cook until the potatoes are tender.
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