I had a feeling I was going to like this mauve-colored soup because it not only has mushrooms but wine as well. Yep, I love it. This comes from a cookbook that I’ve recently rediscovered — I’ve had it for years. Beyond the Moon Cookbook is all vegetarian, so I had to veganize the soup, which was no problem. Served with some rustic bread, this soup was ideal for a chilly Fall evening.
Check out her recipe, after the break.