I love soup season too, Aunt Bea
! The Tori Avery soup IS good. I've made a smaller amount, though, using only one 4-cup box. However, as a lover of mushrooms, I also used nearly a full pound of mushrooms. It wasn't safe to walk behind me the next day...
Originally Posted by GilliAnne
..I suppose dry frying the mushrooms wouldn't work either.
I frequently "saute" mushrooms in dry sherry, especially if we are having them with grilled steak. I've also "sauteed" them with white wine. You have to pay attention to them, though, or they can go from moist to dry in the blink of an eye. The sherry gives them a rich, deep flavor that doesn't taste like alcohol.