With the weather getting colder there's nothing more comforting than a hot bowl of soup. I'll be honest I'm not much of a soup person but I think I'm becoming one. Up until this Wild Mushroom Soup the best soup I ever had was the Lobster Stew in Maine, it was AMAZING. What's you're favorite kind of soup?
Another key to the depth of this soup is creating a good base of flavors with celery, onion, carrot and garlic. It's important to cook these veggies until caramelized and brown then deglaze the pan with a liquid to release all the bits of flavor. I used Sherry but you could also use chicken broth.
This recipe is not difficult and is so worth making. It would freeze well if you want to double up the ingredients.
If you've never tried fried sage leaves they really make the soup special. They cook up in just a few seconds and you will be so happy you tried it. Then you can think of all the other dishes you could fancy up with a with them.