Re: mushroom soup substitute

In the NT book she uses chicken stock to make mushroom soup, also adding 1 piece of whole grain bread, broken into pieces. I believe the bread acts as a thickener.

For the "cream of vegetable", again chicken stock, but there are potatoes in it as well, which would be the thickener.

In many of her veg soups, it is chicken stock and usually some potatoe, which would be the thickener. She puree's soup with a handheld blender prior to serving. And the cream fraiche/pima cream is always added when serving so as not to cook out the nutrients. Do you have her book? I haven't tried all the soups, but what I have tried, really liked. Matter of fact, just looking at them makes me want to get a pot of chicken stock going!