Mushroom soup, another first for me (in terms of cooking)! This Paris Mushroom Soup is simple to make and uses easily available and inexpensive white button mushrooms. I halved the recipe and it was just right for my family. I also omitted the dry white wine (1/2 of 1/3 = too little to bother with, and I don’t have any), sub the parsley with thyme (because I didn’t have any too) and used Pacific organic chicken broth.
The soup was tasty although the texture was a little rough. Dorie had forewarned that if we use an immersion blender we will probably not get a super-smooth soup. You’re right there, Dorie! I couldn’t use the turbo speed because the soup will spit out so I used a medium speed and stopped when all the mushrooms were pureed and the soup was thick.
Then the fun part, the mushroom salad. We were to put uncooked mushroom with some herbs and salt and pepper in the soup plates before ladling the hot soup over. I was apprehensive at first because I was afraid half-cooked mushrooms wouldn’t taste good so I sliced the mushrooms really thin, although I think the recipe meant for the mushrooms to be left whole. I didn’t have chives too but only green onions so that was the only green. The mushrooms cooked surprisingly fast and they were pretty good. You can tell I don’t eat raw mushrooms, right? My husband thought the soup was good but tasted Asian with the chopped green onions!
Next week’s recipe: Gnocchi a la parisienne