When people try my soup, they ask me what I use in place of chicken (or beef) stock.
Well, when I tell them I don’t use any premade stock, even the vegetable one, they look surprised.
When I started plant-based diet, I would initially buy those products, but soon I realized I really didn’t need them to make tasty soup.
If anything, I use various kinds of seaweed, mushrooms, and vegetables to create the base flavor.
This soup is packed with wonderful mushroom and rosemary flavors.
My husband kept telling me that our kitchen smelled like “Thanksgiving!”
It’s quickly becoming cold already in November here in Minnesota, and soup is a good choice for a meal.
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