After a drizzled morning of plucking and processing a fall batch of turkeys, we decided on a soup made with foraged mushrooms to take the chill out of our bones. My friend Pia dropped this by, having picked it while out wandering the woods above our sheep pasture. Chicken mushroom ( Laetiporus sulphureus) is a delicious mushroom and has a bit of a meaty texture. I love how it absorbs into it…. the butter, salt, and pepper, we use to saute it in. A good portion of our gifted chicken mushroom went into a soup this afternoon, along with an assortment of veggies from the garden. Just what we needed. The trees are really turning color right now. Working down into the sheep fields we are surrounded by their beauty. A few more weeks and the sheep will be brought up from their field and kept closer to the barn through the winter months. In the meantime, we’ll keep enjoying our treks down through the pastures, moving fence and hauling water, appreciating this glorious autumn.