I did a fridge raid and came to the conclusion that mushrooms are deceptively more than you bargain for. I’ve made vegetable soups before and usually think ho-hum….just not enough density of flavor to keep me satisfied. Add cream and mushrooms and suddenly the soup is a hearty, silky meal. I took this basic recipe for a creamy mushroom soup and added cauliflower, garlic and chives. Very satisfying. Next time. I’ll add shrimp shells to the broth for even more flavor. (Tip: always, always keep your shrimp shells in the freezer to make amazing sauces and broth.) Photo: Becca Henry.