So, it’s the first week back with ffwD where everyone makes the same dish each week. I will admit that I like this rotation better because I like comparing notes on what everyone else did with their dishes. I felt somewhat lost when I read posts on dishes I hadn’t made yet.
Anyway, January’s first assignment is Paris Mushroom Soup with a Mushroom “Salad”. I did a couple of things differently with this soup. First, I read on the Q&A portion of the site that someone used Marsala wine instead of dry white wine to flavor the soup. I did this as well, and it gave the soup a nice sweet flavor which I enjoyed! Second, I used a regular blender to blend the soup because I do not own an immersion blender. I couldn’t justify buying one since I don’t usually blend my soups. As such, my resulting soup was slightly chunky. But, I did like the consistency because it tricked my palette into thinking that this was a cream soup when it wasn’t. Finally, I put a dollop of reduced fat sour cream (instead of crème fraiche) directly on the soup instead of on the mushroom “salad”.
One thing about the mushroom “salad”. My sister and I were a bit confused by it. We weren’t sure whether we actually had to eat it as a side salad. Instead, we just used it as garnish for our soup. It was still pretty tasty! We especially enjoyed the chives!Overall, this soup was good, but in the past three weeks, I’ve made two other versions of mushroom soup on separate occasions, so I was a bit overextended on the flavor. I may try this soup again in a couple of months and see if my impression changes. Make sure to check out other bloggers’ thoughts on this dish at French Fridays with Dorie. As usual, the recipe for this dish can be found in Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.