I love organic mushrooms. They are so versatile yet, at least in my opinion, highly undervalued in most kitchens. If you’ve got family and friends who adhere to vegetarian principles, then mushrooms provide a great focal point for a number of brilliant mains. Unfortunately, I find that most recipes involving mushrooms are often so overdone that the delicate and subtle flavours embodied in the mushrooms tend to be overpowered by an annoying array of flavours. I keep telling people, if you start with fresh organic produce, there’s no need to distract people’s attention away from it. That’s what I like about this particular recipe. The flavours contained in this soup are sufficiently subtle that the wonderful aromas and textures of...