Today I'm sharing another soup recipe. This has become a favourite in our home and I've probably made it 4 times in the last two weeks. The last two times, I doubled the recipe! I've called this Umami because I've used umami seasoning that I had picked up at Trader Joe's when I was in America during the winter break. I didn't need to add any salt as the umami seasoning and vegetable broth had enough. This soup will be great even without the umami seasoning. I've made this a low fat recipe, by using sour cream instead of heavy or table cream. When I first made the soup, there was a lot of clumping of the flour. To solve this, I added one cup of broth at a time and whisked thoroughly. This reduced the clumps of flour to a minimum. The last two times I've made this soup, I was not able to find dried porcini mushrooms in the grocery store and it still turned out delicious. I hope you enjoy this soup as much as we do!
