Friday, January 7, 2011
FFwD - Paris Mushroom Soup
Howdy and welcome to the first French Friday with Dorie for this year. We are all making the same recipe again, and this week, it is Paris Mushroom Soup.
I would be lying if I said that I wanted to make this. As I have mentioned before, I am not a particular fan of soup, and a soup with raw veges in the bottom and made of mushrooms cooked in chicken stock doesn't sound very appealing.
However, I divided the recipe by 6 and made soup for one - and I actually didn't mind it. I won't be making it again, but as a once-off experience, it was fine.
Here are the mushrooms with onion and garlic frying in the pan:
These are simmered with herbs (in my case, dried tarragon), chicken stock and white wine, then pureed:
I had to add more water to the soup, as mne was a little thick. The soup is then reheated, and then poured over a whole raw mushroom (in my case, two) and chives. You are also supposed to add a bunch of other things, but in my case, this would have been a total waste:
If you like soup and are a fungus fan, this soup may please your palate. I thought it was just fine, and tasted better than many other soups that I have endured in my lifetime (condensed pea with ham, anyone?).
Check out the LYL section of the FFwD website to see what everyone else thought of this soup.