For years I stopped cooking with mushrooms altogether after my husband had a bad experience with them whilst he was living in rural China. The mushrooms (which were store bought, cleaned and cooked thoroughly) were somehow contaminated with the spores of another more dangerous fungi. Unfortunately for him, he spent the next 36 hours sweating, sick from purging and with audible hallucinations. As a result, our household was mushroom free for years until we left China.
Now that we’re away from mushrooms that make you trip balls (and not in a good way), we have slowly started re-introducing them into our diet. I can now add them to my arroz con pollo, breakfast omelettes, sweet soy and chili rice noodles, and even soup.
Mushroom soup, however, is one of those dishes, which I love but have always struggled to add flavor to. I’ve added bacon to the mix, various herbs and spices, experimented with different types of mushrooms and a sundry assortment of liquors. Nothing really hit the spot, so I gave up recipes and just free styled it by adding some of my favorite ingredients: lemon zest and fresh thyme.
This combination works wonders for the soup and I find it tastes better the next day making it a great soup to make ahead of time to bring to the table for a dinner party or put in the freezer for a rainy day.