Balthazar's Cream of Mushroom Soup

Page: smittenkitchen.com/2007/01/superlatively-souper/

Cuisine: French | Course Type: Soups and Stews

(2 reviews)

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Recipe Reviews

I made basically to recipe and used dried Cremini and Portabella's. It was good but not overly flavorful. My only substitution was half-and-half for heavy cream. I just couldn't add the heavy cream. I'm sure that this made a difference in flavor. I would make this again.

(0) comment (1) useful  

This was really good and really rich as it is finished with cream and butter. It has more going on (sage, rosemary, porcini, garlic) than the Julia version I made a few weeks ago. Julia's is lighter and tastes more home-made, while this version is more gourmet-y.

Deb at Smitten Kitchen modified the Balthazar recipe some (e.g. used thyme rather than rosemary, etc.) but I stuck with the Balthazar version this time around.

Served with a salad of romaine, apple and aged cheddar with an apple cider vinaigrette based on one in Barefoot Contessa Back to Basics.

Wine was a glass of Cotes du Rhone that went well with the soup.

(edited 10th February 2011) (0) comment (3) useful  

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