Soup is good food. Dorie’s Paris Mushroom Soup is certainly no exception. This exercise in soup making reminded me of just how easy good soups are to make as this one takes just minutes to make. Buy the pre sliced, packaged mushroom and shave even more time off the prep time. The fun presentation of pouring this one piping hot over a small pile of a ‘mushroom salad’ to as to slightly cook them in the broth was a nice touch as well.
Usually when I make a notation in my files to remake the recipe it is because I think my husband will enjoy it. Or perhaps I think it will lend itself well to one of our regular Sunday family buffet dinners – a way of eating I am still getting used to since I came from a small family. This time my note reminds me to make the soup next Spring when we are planning on repainting the living room. The soup makes an excellent paint chip reference! “I’d like a slightly lighter tone of this, please. Pass the bread.”
We’ve had this treat no less than three times this week and each night it has just gotten better – well served by the time it spent with its flavors ‘maturing’ and the seasoning ‘blooming’ while resting in the refrigerator. Soup does this y’know. (So does stew by the way, right?) I need to remember this more when I’m planning dinner parties and their menus.
Paris Mushroom Soup
This soup really takes me back in my memories. As a teenager I enjoyed a lovely Mushroom Ravioli at the famous Le Notre restaurant in London when I was there with my family. Later that evening I got to review the contents of my dinner after it was represented to me in the toilet bowl back at our flat. Food poisoning. The experience took mushrooms of my personal menu for years while I worked back the confidence to enjoy them once again. While I I fully support those in our group who preferred this soup chunky, I found the flashbacks just to unpleasant to revisit. I had to blend away the bad memories.
You can find the recipe here so I’m going to post it here this week. Crème fraiche is indicated as optional but completely unnecessary here.
This soup can be served over a small salad of raw mushrooms seasoned with salt, pepper, chopped chives and parsley. Cover and refrigerate for up to three days or freeze for up to 2 months.
- 2 tablespoons butter
- 1-1/2 large onions, coarsely chopped
- 3 large cloves garlic, coarsely chopped
- Salt and freshly ground white pepper
- 1-1/2 pounds white mushrooms, trimmed, sliced
- 2 parsley sprigs
- 1 rosemary sprig
- 1/3 cup dry white wine
- 6 cups chicken broth or water
- Creme fraiche, optional
Melt 1 tablespoon of the butter in a Dutch oven or soup pot over low heat. Add onions, garlic, salt and pepper to taste. Cook, stirring often, until the vegetables are soft, 5 minutes. Add the mushrooms and remaining tablespoon of the butter. Raise the heat to medium. Cook, stirring, until the mushrooms release their liquid, about 3 minutes. Increase the heat to high; cook until almost all the liquid evaporates. Pour in the wine; let boil until almost evaporated.
Add the broth and herbs; heat to a boil. Lower the heat; cover the pot almost completely. Simmer 20 minutes. Discard the rosemary sprig.
Puree the soup in small batches in a blender or food processor until smooth. Taste for salt and white pepper. Pour the soup back into the pot; heat over low heat until hot. Serve garnished with crème fraiche.