We start the year off with Dorie's Paris Mushroom Soup. It is a good soup, and a basic soup of chicken broth, onions, a little rosemary and a ton of mushrooms. It gets pureed after cooking and served over some thinly sliced raw mushrooms with a little green onion, chive, and parsley. Dorie suggests topping the soup with a little creme fraiche, but I used what I had on hand: full fat plain yogurt.
Like I said it was a good soup but not my favorite. Maybe changing up the mushrooms (she uses button mushrooms) and throwing in some thyme would be nice. I threw in chunks of my buttered bread after a while and that made the soup much more interesting to me. I guess I like a chunky soup!
This soup wasn't my favorite either. I expected to love it since I love mushrooms.
ReplyDeleteI like your use of yogurt. I used sour cream instead. Next time, I'll try this soup with portobello or cremini mushrooms, since I only used button on this go around.
ReplyDeleteI used about 1/3 'bellas when I made it since I love their heartiness (and didn't like the look of the remaining white mushrooms). I think changing out to other mushrooms would add different spin on this soup.
ReplyDeleteI used baby bellas except for the mushrooms on top- we loved the soup, but we also love mushrooms. I like your sour cream substitution- creme fraiche is hard to find and when you find it here it's expensive unless you make it yourself (which I keep forgetting to do.)
ReplyDeleteI was thinking of thyme too! Maybe next time. :)
ReplyDeleteI really liked it a lot, but I think I got some extra flavor from a couple of portobellos and the porcini salt I added to mine.
Nice picture, btw!
Not my favorite. However, your picture makes it look very yummy!
ReplyDeleteI appreciate your honest in the post. This isn't in my top echelon of soups but did like it and would make it again certainly. A nice reminder of how easy soup is and how artful it can be. I would DEFINITELY add thyme too!
ReplyDeleteI really loved this soup and it was even better two days later (today...for lunch). It got a little spicier...I think I might have overdid the pepper just a bit. Your soup looks quite delicious!!
ReplyDeleteWe liked this soup, but I agree with the other commenters - there's a lot of potential for experimentation, too. I'm going to use some of my leftovers in a tuna rice casserole. I think it will be an improvement on canned soup.
ReplyDeleteAh! The yogurt is a great idea. My favorite part was the fresh salad.
ReplyDeleteI liked this soup, but I bet it would have been amazing with that brilliant crop of Chanterelles we had going in the PNW this fall.
ReplyDeleteI haven't made it yet. But since you and a few other commenters here don't like it and I hate mushrooms...it's not look'n good!
ReplyDeleteHappy Ukrainian Christmas ECL!
Looks yummy! I sense it won't be a favorite either, but I always like to have simple soups for winter. I'm hoping to make this tomorrow- I'm so behind!!
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