I was scrambling last Saturday while planning out our weekly menu, when I stumbled upon this recipe in Bon Appetit.  We like mushrooms and we like soup so this was perfect to add to the planning.  I am sitting here and I just don’t know what to say about this recipe.  I definitely was not crazy about it.  I am not sure it was the overpowering porcinis or that is really tasted like a forest. The entire time we were eating it, I kept thinking the roasted wild boar should be coming out of the oven.  It was as if we were in the deep woods of Germany eating wild mushrooms in a dark but cozy hunting lodge.  At least the gremolata definitely helped break up the wooded out doorsmen taste. Thank god for the wholewheat bisquits I made to go with it, or I would have starved ….

We have leftovers, I may try it over pasta tonight, to see if that helps.  Oh, Lenny thought it was good, he said her really liked it;  but, did not have to see it in the house again.

Breakdown for this meal & the Eat Local Challenge:

Mushrooms – Local Far West Funghi

Onions & Carrots – Local from SF Farmer’s Market

Veggie Stock – Organic

Garlic – Local from SF Farmer’s Market

Parsley – Local from SF Farmer’s Market

Orange – Local from SF Farmer’s Market

Flour – Organic & had on hand

Milk – Local & Organic

Butter – Local & Organic

Salt & Pepper – what we have on hand