Paris Mushroom Soup ~ French Fridays With Dorie

by kitchenarian on January 7, 2011

Welcome to the first Friday of 2011. This week, my first cooking assignment of the new year from Dorie Greenspan’s on-line cooking club was to make Paris Mushroom Soup. This recipe has all the ingredients for success: butter, onions, garlic and mushrooms. I got very excited when I read the recipe because I am always on the lookout for a good soup recipe and I love mushrooms.

Making this soup was easy. It started out like many recipes in my kitchen: saute onions in butter, add garlic. The rest was as easy as the first: add mushrooms, cook down liquid…add wine…add spices and chicken broth. After simmering on the stove top for about 20 minutes, the final step in the soup making process was to puree the soup to a smooth consistency. This was easy with my Vitamix – oh how I love to use that machine. It did all the work in a matter of seconds; I just poured in the soup and turned on the machine.

My initial reaction, I must be honest, was a little alarming because the soup was brown and not very pretty to look at. All of my concerns were alleviated as soon as I tasted the soup; I was amazed at the richness and complexity of the flavors. You could not achieve the same experience if you simply left the mushrooms and onions in the broth. By pureeing the ingredients, it takes the flavor to a whole new level. I did secretly wish I had a big piece of french crusty bread to dunk into it though! I will rectify that when I serve it for dinner tonight.

In her cookbook, Dorie talks about how this soup is served in France. A bowl is brought to the table with a small mushroom salad that is comprised of fresh mushrooms and herbs and crΓ¨me fraiche, the soup is then poured over the salad which slightly cooks the mushroom salad offering a bit of texture to the smooth consistency. This soup will surprise you. For something that is so simple to make, it has a deep, complex flavor that tastes like something that has taken a long time to prepare. Shhh, you don’t have to tell anyone that it was easy.

This is my fourth recipe that I have prepared from Dorie Greenspan’s book, Around My French Table. I have found every recipe straightforward; no complicated ingredients or instructions. I love this book!

French Fridays with Dorie is an on-line cooking group that cooks recipes from Dorie Greenspan’s newest cookbook, Around My French Table. While I write about a recipe every Friday that I have prepared from the book, I am not allowed to provide the recipe. If you don’t already own the book you can click here to buy the book from Amazon and cook along with the group! There are some wonderful recipes ahead.


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{ 16 comments… read them below or add one }

sandy January 7, 2011 at 10:49 am

I felt the same way when I first whirled the soup in my food processor. When I saw that grey brown color I regretted not leaving it in a chunkey form. But you are right about the flavor and simplicity. Nice job with the photo of the soup .


Trevor Sis Boom January 7, 2011 at 11:10 am

Very pretty presentation. I think it makes a nice paint color too! Who knew?


Jessica of My Baking Heart January 7, 2011 at 1:50 pm

Lovely photo! Makes me want another bowl right now! πŸ™‚


Tiffany January 7, 2011 at 4:16 pm

Great flavors!


Beth @ thescreenporch January 7, 2011 at 4:24 pm

I always like to say that brown food tastes good.. but I usually mean browned food. I enjoyed this soup too. So easy and tasty. Enjoyed your post. B:)


Cher January 7, 2011 at 7:53 pm

Some of the best brown food isn’t the prettiest (chocolate – peanut butter ice cream comes to mind). But the salad definitely added a visual and textural interest that made this dish.


Waverly January 7, 2011 at 7:57 pm

Your post is great as are your photographs. I made this soup tonight for dinner and agree with your comments. I do think the creme fraiche takes it to another level though. Happy New Year!


kitchenarian January 8, 2011 at 9:11 am

Me too. I agree. Love the creme fraiche on this soup and you can put it on anything else and I would love it too. Happy New Year.


Betty @ scrambledhenfruit January 7, 2011 at 10:31 pm

I want a vitamix! I’m jealous now. I also love your red pot. Can we trade kitchens? πŸ™‚ Your soup is lovely!


kitchenarian January 8, 2011 at 8:48 am

Haha, thank you Betty. I spent 10 years working at WS and SLT and I do admit I have some good equipment! πŸ™‚

It is a small benefit of having worked nights, weekends and holidays all those years. Thanks for reading my blog.


stephirey January 8, 2011 at 1:06 am

I agree with Betty…I want a vitamix too! Maybe it wouldn’t have exploded on me like mine did! your soup looks delicious!!


Amy at TheSceneFromMe January 8, 2011 at 10:17 am

Yummy flavors! I love a warm bowl of soup on cold winter days like today!


David January 8, 2011 at 12:29 pm

Your photos are wonderful, and the soup looks delicious. I have to chuckle though reading through many of the FFWD posts, because everyone is alarmed at the color. What color should mushroom soup be? ;-] You’ve sold me on the vitamix, btw. Thanks for the beautiful site!


irena January 8, 2011 at 12:57 pm

Lovely photos….wonderful soup, my favorite…great job:)


Liz January 8, 2011 at 2:42 pm

I put my salad on top, too….beautiful with your pop of red!


Teresa January 8, 2011 at 2:52 pm

I’m having Staub-envy now! Yours even complements the beige of the mushroom soup.


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