Paris Mushroom Soup Recipes

Steps:

• Soup-melt 1 tablespoon butter in a large Dutch oven or soup pot over low heat.
• Toss in the onions and garlic, season with salt and white pepper; cook, stirring often, for about 5 minutes, until the vegetables are soft.
• Add in the mushrooms and remaining tablespoon butter; increase heat to medium; cook, continuing to stir, for another 3 minutes, until the mushrooms release their liquid.
• Increase heat to high and cook until almost all the liquid evaporates.
• Add in the wine and let it boil until it almost evaporates.
• Toss the herbs into the pot; add in the broth, and bring to a boil.
• Decrease the heat, cover the pot almost completely, and cook at a gentle simmer for 20 minutes.
• Pull out the rosemary sprig (it will have lost its leaves).
• Working in small batches in a blender or food processor, puree the soup until it is very smooth; or use an immersion blender (blender will give you the smoothest texture).
• Taste for salt and white pepper.
• Pour the soup back into the pot and heat it gently; it shouldn't boil, but it should be very hot.
• Salad-divide the mushrooms, scallions, parsley, and chives among six soup plates; season lightly with salt and white pepper.
• Ladle the soup into the soup plates, and top each with a dollop of creme fraiche, if desired.