Before I baked with my candy cap mushrooms (read my post on candy cap mushrooms for the back story), I wanted to try using them in a more traditional way. I put them in a soup – something a normal person does with mushrooms.
My thick potato, mushroom, and apple soup would be a treat for a cool evening no matter what mushroom you use, but the candy caps made the soup extra special and provided more of a nutty, maple flavor than your average mushroom. They were far less mapley in the soup than I would have guessed from their scent, but in this case, that was probably a good thing.
Because of the addition of balsamic vinegar and honey, the soup has a soothing sweetness, but the appearance of paprika gives it just a bit of kick. Keep a spoon near your pot and taste periodically – add more of any of the spices to make the flavor just how you like it.