Thursday, January 6, 2011
Francais Soupe aux Champignon: Week Nine
Friday has again become my day for posting with the French Fridays with Dorie group and as before no recipes will be posted on Friday. You can find all the fabulous recipes we showcase in Dorie Greenspan's new cookbook Around my French Table.
This week was a lovely Francais Soupe aux Champignon . Which for all of us English speakers is french mushroom soup. It just sounds more romantic in French. I'm all about romance when it comes to food because I believe food transports us. Not only to other places but to other times and sweet memories from our past.
This dish is so easy you can cook it on a work night or on a busy weekend full of activity. I like that it is light in calories, but is filling and substantial. I did add a few enhancements.
My French nanny would have added: a thick slice of crust less bread soaked and then the moisture squeezed out, a dash of Cognac or Sherry and a Parmesan rind. All of which serve to enhance the flavor and richness of the soup without having to add cream.
Many of the high-end restaurants we have enjoyed lately will serve a nage,dashi or broth on the side of a fabulous mix of fresh herbs and veggies that the server will then pour over the dish table side.
Just as is done with this bistro-style soup. Here the soup is served along side a bowl filled with fresh mushrooms,chives and herbs. We enjoyed this along with some garlic rubbed, toasted baguette and a nice earthy Pinot Noir.