When I was in my third year at college, I got a grant to go to Hollywood to study cinema. And there I was, going on an adventure, specially a gastronomic one. It was impossible to import food, not to talk about Spanish ham or olive oil so I had to buy an oil with a non real colour which made all my food taste exactly the same; and it wasn’t very good.
From that adventure, comes my love for mushroom soul because, even if it’s not very nice of me (a foodiegastrogourmet) saying that: canned mushroom soup was my lover there and I almost fed myself with that.
I must say it’s not that bad; of course, it’s not homemade and it doesn’t taste the same. So today I have for you the original homemade recipe with fresh mushrooms, olive oil and homemade chicken stock (cooked by my mum who is actually the expert and she’s going to enjoy reading this)