winter

There are few things in life more enjoyable than a mound of roasted mushrooms. Whether
scarfed down hot or at room temperature, using a fork or a spoon, I can plow through them
like nobody's business. The question is, how do you take those same mushrooms, with their
intense, savory roasted flavor, and turn them into a rich, comforting soup? The slow cooker
sure comes in handy at times like these.