it’s shaggy mane mushroom season! they’re so common and i never knew they were edible (and tasty) until recently. i read that they don’t sauté well because they’re so fragile and have a high water content, so i decided to make soup.
i started with about three cups of water, about a tablespoon of “better than bouillon” vegetable base and one sliced carrot. once that came to a boil i added two handfuls of israeli couscous (pasta would work fine), three leaves of kale (stems removed, cut in strips) and five mushrooms. low boil until the couscous is nice and tender. then i added a handful of fresh parsley and some fresh thyme from the garden.