"Paris" Mushroom soup with its garnish of parsley, scallions, sliced mushrooms and a tablespoon of light cream.
Can you make "Paris Mushroom Soup" in Philadelphia? I mean are the mushrooms that are grown right here in the southwestern suburbs of Philadelphia good enough to stand up to the mushrooms available in Paris? This week "French Fridays with Dorie," asks us to cook a soup avec champignons de Paris, a simple soup made with button mushrooms and broth, rosemary and some wine thrown in for flavor.
It's ordinary fare (delicious too), and versions of it can be found in the cooking repertoire of mushroom lovers everywhere. However, can this simple soup transcend the realm of ordinary to allow one’s taste buds to experience an extraordinary slurping satisfaction? Just so it can be worthy of the praise heaped upon it by Dorie Greenspan? Mais oui! How? Dash over to Paris and then find a cozy table in a cozy bistro. The interplay between Paris and any nutritional substance creates an ambiance that is special. Let’s set the mood: A quaint bistro, mushroom soup ladled in your bowl, some wine (a dry white from Alsace if you must know), accordion music playing in the background, everyone is wearing berets, and everyone is in love. In that atmosphere everything tastes great. A simple mushroom soup becomes a Parisian delight. I think that's what Dorie is trying to tell us as she praises her recipe for mushroom soup a la Paris: if it's made in the French capital it's just that much better. She may be right.
I myself will be making the soup in my Pennsylvania kitchen, with mushrooms that come from nearby Kennett Square. Mushroom farming is a big business there, as it is in most of the surrounding areas.
To make the soup we saute some onions and garlic in a bit of butter, add the mushrooms with just a bit more butter, let them release their liquid and then allow it to evaporate, add some wine, reduce it, add some broth, add some rosemary, thyme and parsley, and then simmer for about 20 minutes.
The mushroom soup half way through being pureed with an immersion blender. Eventually I thinned it out it by adding some more broth.
Puree until smooth and serve garnished with sliced mushrooms, scallions, parsley and chives. That’s it, and that’s extremely delicious, Pennsylvania style.
I added a tablespoon of light cream to the garnish to get some extra flavor.