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Soupe aux Champignons Pernandias
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About this dish:
We tasted this culinary extravaganza the first time we had dinner with Gary & Sheri!
Ingredients (for two people) :
- Mushrooms (champignons de Paris – a good sized sack for two people; more for more people)
- butter
- 1 onion
- 4-5 garlic cloves
- curry powder (*)
- red pepper flakes(*)
- flour
- 2-3 cups chicken broth
- 1 potato, cut into small cubes
- 1 cup (approx.) cream
- ½ bunch cilantro (coriandre) leaves, coarsely chopped
- Crème fraîche
- Bread
- (*) Okay, you don’t have to use a lot of either of these if you are of a sensitive, bland disposition. Those who are alive, however, who love life and have a certain Je ne sais quoi flare should add these ingredients liberally.
Method:
Put a good amount of butter in a non-stick soup pot. Melt it slowly. While it melts, finely chop the onion and garlic, add to the butter and ‘sweat,’ or cook slowly. Add some curry powder.
Slice most of the mushrooms (and all of the mushroom stems), reserving 10 – 12 nice mushrooms. Add to the onion and garlic, and cook slowly. Add a little curry powder and a few red pepper flakes.
Heat (or prepare) the chicken broth. Add a little flour to the broth to thicken it somewhat. Add the broth to the onion-garlic-mushroom-curry mix. Add the potato. Go do something else and let it cook slowly for a while. Puree the mushroom-broth mix with a blender or food processor.
Just before you are ready to serve, thickly slice the remaining mushrooms. Sauté them in a little butter – and a little curry powder – until well browned. Add the cream to the soup. Float the sautéed mushrooms on top, and sprinkle the chopped cilantro over the top.
Serve with:
Serve with good, crusty bread and a bottle of 2000 Pernand-Vergelesses white wine. This is the only wine that will work; all other wines will cause the diner to go into spasms of remorse and/or apoplexy.