Mushroom Soup (again)

I’ve made this soup before…but this time I tripled the mushrooms (brown, white & portabello), added potatoes and prosciutto (because I needed to use it) and threw in a dollop of sour cream. The prosciutto didn’t add much but it also didn’t make it bad. I love this soup!

On Thursday, I bought a Le Creuset 7.25qt dutch oven and a 9×12 deep lasagna pan. They’re not cheap and I definitely thought about these purchases for a long time…but then I realized that like my mom’s vintage pyrexes, these will last me a lifetime. Can’t wait to use my pretty orange vessels!