Dried wild mushrooms are one of the easiest ways to deepen a chicken soup without much extra effort - just rehydrate and stir them into the broth (and save that soaking liquid, it's pure umami). If you want to go a different direction, a spoonful of curry blend can turn the same pot into something entirely new.

• 1/2 LB Dried Porcini Mushrooms (Cepes, Boletes), wildcrafted bring a rich, earthy, savory depth that transforms a basic broth into something much more complex.
• Shiitake Mushroom Powder, 1 oz dissolves right into the soup, adding savory umami without changing the texture - great for a quick weeknight upgrade.
• Black Chanterelles, Black Trumpets, Horns of Plenty mushrooms, 1 oz, wildcrafted have a deep, almost smoky, forest-floor flavor for real character in a simple soup.
• Feeling like a flavor detour? French Vadouvan Masala Curry Tin adds warm, aromatic curry notes that pair surprisingly well with chicken and root vegetables.