Date: January 20th
Time to table: Well not gonna lie, it took me like an hour to chop everything, but I’m not very quick. Shredding brussels sprouts takes forever! I could have streamlined but I had nothing else to do tonight so it was fine. Once everything is chopped, the soup comes together pretty fast.
Servings: One dinner for the 5 of us, and then 4 lunch-sized servings – a lot!
Modifications: (obviously) we are not vegan, so I used regular Worchestershire sauce, and chicken broth. I also used 1 cup of farro because I like it, and probably more of almost every vegetable than was called for. I chopped the mushrooms as small as I could get them because no one in this family is a mushroom-texture fan but I like the flavor.
Kids: Everyone enjoyed well enough, Charlie especially – I was pretty shocked!
Notes: We are a pretty anti-mushroom family around here, and in fact I was nearly gagging when chopping them because they gross me out so much, but I DO really love the flavor of mushrooms IN things, so I forged ahead and I’m glad I did! This was a really interesting mix of ingredients, and it worked well. We already had a bag of brussels sprouts and shallots left from making a salad for Christmas (!!) so needed to use them up pronto and this soup fit the bill. I really was shocked that Annie and Luke liked this soup as much as they did, and I think they were also surprised 😛