It took until just a couple weeks ago, but it is finally (mostly) super cold in New York (though significantly worse in Michigan last weekend, yikes). Not that I’m saying this is a good thing; winter is easily my least favorite season, except for the fact that I can comfortably use my oven and also make and eat soup all. the. time. I adapted this recipe from David’s stepmom, and the original is an award winner (at the Kennett Square Mushroom Festival many years ago, and still talked about all the time!); this version is vegan, and it was served at last month’s Supper Studio dinner with Brooklyn psych-pop band TEEN.