We’ve been working on a brothy mushroom soup because we get tired of the same old (delicious) creamy button mushroom version. We foraged at our local markets and found five different “wild” mushrooms and pressure-cooked them with a little smoky Ardmore scotch for flavor. The result was a light, flavorful stew of mushrooms. We added some freshly extruded semolina fusilli to give it a little more substance—in the style of chicken noodle—and because Amaya loves noodles. A few torn leaves of mitsuba from the weed patch added a green spiciness to the soup. Aged Vermont cheddar is always in our refrigerator, and it seemed like the perfect finishing touch. Then, just because they seemed appropriate, Alex plucked a few apple blossoms from the tree to accompany our soup to the table.
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