Mushroom Soup

Page 47

Cuisine: French | Course Type: Soups and Stews

(2 reviews)

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Recipe Reviews

Like AJ, I think this is a great soup. So simple to make yet really complex in flavor. Unlike AJ, I do like sherry in this soup (I used a really nice, really dry Manzanilla) and added it at the table. I used white pepper. I used the immersion blender right in the pot. Delicious! To dress it up, it can be strained.

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This soup is a real keeper. We loved it. Perfect with some crusty bread and a side salad. Or as a starter for a dinner party.

Super simple -- basically just butter, a small onion, some mushrooms, a spring of parsley, and some chicken stock. After an hour-long simmer, toss the parsley, blend and season the soup, and finish with sherry (although I used Madeira since I prefer that to sherry when mushrooms are involved).

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