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
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| Chop 'N Prep |
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| 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!
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| Onions, garlic and butter Note personalized wooden spoon! |
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| 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.
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| Chives cut and spices added to mushroom salad. |
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| Salad ready for soup! Waiting is difficult - good time to pour the wine and ensure it has not 'gone bad' - a full glass should ensure that and make sure soup has simmered sufficiently. This is a step that should not be skipped when cooking 'French' - 'Cooking with wine = wine in the cook! |
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| Waiting.... |
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| Simmering ... |
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| Voila! Soup! |
This was all easy to do, did not take very long and most ingredients we regularly have stocked in the kitchen. I did not have any problem pureeing the mushroom mixture - used a heavy duty immersion blender - Braun and was did right in the pot, removed blender and put pot back on burner to ensure was good and hot before serving.
Serve with wine!
Bon Appetit!
...darleen
