Hey! Don't judge a soup by its color! Though this Mushroom Bisque looks drab, it tastes so nice! I simmered whole crimini and white button mushrooms in a kettle with onion, garlic, celery, butter, and salt. After everything got super soft, I blended it together with tender potatoes, thyme, soy sauce, and a skosh of sherry. The soup was heated with some milk (and a dab of cream!) and freshly ground black pepper. Better than the canned cream of mushroom I used to devour as a kid!