Paris Mushroom Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
-
Soup
- 2 tablespoons unsalted butter
- 1 1⁄2 large onions, coarsely chopped
- 3 large garlic cloves, split, germ removed, coarsely chopped
- salt
- fresh ground white pepper
- 1 1⁄2 lbs white mushrooms, wiped clean, trimmed, and sliced
- 1⁄3 cup dry white wine
- 2 sprigs parsley
- 1 sprig rosemary
- 6 cups chicken broth
-
Salad
- 6 large white mushrooms, wiped clean and trimmed
- 2 scallions, white and light green parts only, thinly sliced
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced fresh chives
- salt
- fresh ground white pepper
-
Serving
- creme fraiche (optional)
directions
- Soup-melt 1 tablespoon butter in a large Dutch oven or soup pot over low heat.
- Toss in the onions and garlic, season with salt and white pepper; cook, stirring often, for about 5 minutes, until the vegetables are soft.
- Add in the mushrooms and remaining tablespoon butter; increase heat to medium; cook, continuing to stir, for another 3 minutes, until the mushrooms release their liquid.
- Increase heat to high and cook until almost all the liquid evaporates.
- Add in the wine and let it boil until it almost evaporates.
- Toss the herbs into the pot; add in the broth, and bring to a boil.
- Decrease the heat, cover the pot almost completely, and cook at a gentle simmer for 20 minutes.
- Pull out the rosemary sprig (it will have lost its leaves).
- Working in small batches in a blender or food processor, puree the soup until it is very smooth; or use an immersion blender (blender will give you the smoothest texture).
- Taste for salt and white pepper.
- Pour the soup back into the pot and heat it gently; it shouldn't boil, but it should be very hot.
- Salad-divide the mushrooms, scallions, parsley, and chives among six soup plates; season lightly with salt and white pepper.
- Ladle the soup into the soup plates, and top each with a dollop of creme fraiche, if desired.
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