A couple of months ago, while in the deli section of The Good Food Store at lunch time, I saw a pot of mushroom soup. It looked rich and strong and creamy and delicious so I helped myself to a bowl. At the checkout, the clerk smacked her lips and said that it was one of her favorites. She told me that the cooks based the mushroom soup on a recipe from an old Moosewood Cookbook. I sat down at one of the tables in the store and started spooning up the soup. I’d never tasted anything like it. The flavors of the paprika and dill were strong and surprising and when underlain by the silky and earthy mushrooms and onions the whole experience was outstanding. I couldn’t believe that I had never heard of it much less never eaten it before. As soon as I got home I googled the recipe. The Moosewood Cookbook was written by Mollie Katzen when she was a member of the Moosewood Collective and self-published in 1974. Now, some 50 years later, there are upwards of 30 versions of the soup online. So, after making it a few times, here is my take on this celebrated soup.