January 7, 2011
French Fridays Paris Mushroom Soup
Today's French Fridays with Dorie recipe was the Paris Mushroom Soup. With a base of 1 1/2 large onions and 1 1/2 pounds of white mushrooms, you might have a few picky eaters that bow out of tasting this soup, but I really enjoyed it.
The hardest part for me was chopping the onions, simply because I'm very sensitive to them and they make my eyes tear up and swell shut. Pretty attractive!
I used an immersion blender to purée the soup in the cooking pot, so that I didn't have to deal with moving hot soup to and from a blender. That went a long way towards making this an easy recipe.
I did make a couple of substitutions. One of my perennial New Year's resolutions is not to waste food. Once again this year, I vow to be better at using ingredients I have on hand and not let things get pushed to the back of the fridge to spoil. For that reason, I didn't buy rosemary, chives, or crème fraiche for this recipe. I subbed a bit of dried thyme for the rosemary and some sour cream for the crème fraiche. I also would have preferred to use all chicken broth in the soup, but I was caught in a pinch and had to use 1/3 broth and 2/3 water. Fortunately, Dorie's recipes always seem to handle spontaneous substitutions well.
Everyone that tried this soup liked it... I only had one conscientious objector abstain on the grounds that he doesn't eat "rabbit food." Next time, I'll serve it with a beef tenderloin and see if that wins him over.