From Season 2
We found a way to make a soup with rich, perfectly balanced tomato flavor and silken texture even when fresh tomatoes are not available.
Long, slow cooking turns ordinary supermarket mushrooms into deeply flavored, creamy mushroom soup.
All we ask of a blender is that it can crush ice and produce a smooth puree. So why can’t more models deliver?
Just about every broth in the supermarket amounts to a science project of flavor enhancers and salt. Does that have to be a bad thing?