This is how my girls sliced the 1-1/2 pounds of mushrooms that go into the soup. The egg slicer makes quick work of the mushrooms with no risk of little fingers getting sliced.
Friday, January 7, 2011
French Friday with Mushrooms
I'm back with my next recipe from Around My French Table by Dorie Greenspan. This week it was Paris Mushroom Soup.
This is how my girls sliced the 1-1/2 pounds of mushrooms that go into the soup. The egg slicer makes quick work of the mushrooms with no risk of little fingers getting sliced.
Once the soup has simmered a while, making the whole house smell warm and yummy, you can either use an immersion blender or place the soup into blender. This was the inaugural job for my new RED immersion blender. While it was chunkier than it would have been had I used the blender, it was super fast and only made one dish dirty.
This is the finished soup. The book doesn't have a photo (that I saw) and I think I know why. It isn't very appetizing looking! But the taste: wonderful! Musky and warm, perfect for an overcast and cold winter evening. All the kids tasted it and enjoyed it. J had two full bowls and M had one.
We served this with a small green salad, and the leftovers of roast chicken from the night before. Delicious. I'll make it again!
This is how my girls sliced the 1-1/2 pounds of mushrooms that go into the soup. The egg slicer makes quick work of the mushrooms with no risk of little fingers getting sliced.
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5 comments:
I'm very envious of your immersion blender and that great slicer. Enjoyed the post. Funny I am totally link challanged also especially when I'm sleepy. B:)
What a great idea to slice your mushrooms that way! Your soup looks great. :)
Oooh! That slicer! Me want!
I'm with Trevor! The egg slicer idea is brilliant.
I agree about the lack of photo in the book. Hard to make this one beautiful, but the taste more than makes up for the presentation. Love your new RED blender!
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