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I've recently gotten over yet another stage of my fearing cooking meat, with the help of a probe thermometer. I'm still quite grossed out by the whole animal carcass aspect of it, but since my grand success with turkey, I've been roasting whole chickens with relative success, even stuffed ones, against my own advice. And I've gotten much better at making stocks, broths and bullions, now that I've figured out the timing and temperature aspect. My latest thing is roasting a chicken and using the leftover bits to make stock and subsequently soup - usually my beloved avgolemono. However, tomorrow, the giant container of stock I produced today will become mushroom soup. When I told Andy, he got all excited (about soup!) but then realized that not all soup resembles the cream of mushroom soup from a can. I'm sure I've made a version of this more Russian variant before and I'm sure he ignored it, so I'm sure I'll be eating this one mostly by myself. Well, more for me!

To the stock I'm adding rehydrated dried mushrooms, fresh ones, pearled barley and potatoes. Most likely will season with garlic and shallots, maybe throw in some spices as the mood strikes me. Until then, feel free to comment and let me know what other things you've liked in your mushroom soup!