I ended up skipping a couple of French Fridays with Dorie weeks in December. I didn’t want to – in fact I’d made most of the December recipes ahead of time. But then the holidays kind of took over and I slacked off in the Dorie department.
So I was quite determined to get back on track this month. And what a lovely way to start – mushroom soup!
And it couldn’t be simpler.
Soften some onion and garlic in some butter…
Add some sliced mushrooms…
Cook until they release their liquid…add wine…cook some more…add herbs and stock…simmer…puree…eat!
I confess, I didn’t do the salad portion of the recipe – sliced raw mushrooms and scallions in the bowl first. I just wanted the smooth, mushroomy soup part.
It’s not a pretty soup, but who cares? It tasted very good. Dorie mentions in her recipe that it you use an immersion blender or food processor, the soup won’t be quite as smooth, and that’s certainly true.
Julia tried it and didn’t like it. She likes mushrooms on and in things, but this didn’t work for her. Bill thought it needed something more – and maybe if I’d done the salad part, that would have been the something more he needed.
Me? I loved it. I think I could have cooked it a bit longer, might have reduced the amount of rosemary and upped the wine, or tried sherry instead, just for fun.
I was also thinking it would be nice with some large, garlicky croutons floating in it. I had leftover garlic bread from dinner the night before, and I had some of that with my soup – it was a VERY nice combination of flavors and textures. I might make some more garlic bread tonight, since there’s definitely enough soup for another meal.
Overall – yummy soup. And so easy to make. I think I’ll make this again, and probably play around with it.
There’s no way Alex will like it though. He was horrified by it. Not a fan of mushrooms, that boy.
Anyway, if you’d like to see what everyone else thought of this soup, click on over HERE and check out all the links!