paris mushroom soup from page 72
This ismy first French Fridays recipe review, as I just received the cookbook - around my french table for Christmas. It has been a rather hectic time, so I ended up doing this recipe late. But I did complete and found it very easy to make for the most part.
I have never removed the germ from garlic before, but did so this time in order to follow the recipe as closely as possible. We usually just mince with a garlic press, and don't worry about the innards. Also cheat slightly with chopping onions (to avoid too many tears) by using a tupperware gadget - Tupperware® Chop ’N Prep™ Chef
|Chop 'N Prep|
|Ready to chop the onions and mince garlic.|
All was added with butter and softened, and mushrooms added - allowed to release water and reduced. Did find that on our gas stove had to turn up more than medium to get mushrooms to 'release' - but we are familiar with this due to making the family Ukrainian boiled and then fried mushrooms, served with sour cream for every holiday meal!
|Onions, garlic and butter|
Note personalized wooden spoon!
|Simmering before pulverizing with immersion blender.|
While simmering was taking place, I prepared the mushroom salad in bowls - using herb cutting shears I recently found in Montreal at Arthur Quentin ooh la la! Added spices to mushrooms and prepared to puree.
|Chives cut and spices added to mushroom salad.|