Wednesday, January 11, 2012
Le Soup Du Jour
If you are freezing where you live like I am, then soup is probably appearing somewhere on your weekly menu. Today I want to share with you a twist on one of my favorite soups, french onion. Today's recipe is Rachael Ray's French Onion and Wild Mushroom Soup. This soup blends my love of mushrooms with my great fondness for french onion soup.
This recipe calls for dried wild mushrooms that need to be rehydrated, however, I didn't locate any of these fancy mushrooms on my grocery store run. Therefore, my soup should be called "French Onion and Baby Bella Soup." I just followed the same instructions as if I were rehydrating my mushrooms, only I used fully hydrated mushrooms instead. I'm sure that wild mushrooms would have changed the taste of this soup, but I enjoyed mine just the same.
If you don't consider yourself a cook, or recipes intimidate you, I encourage you to try this recipe. It may push you a bit from your comfort zone, however, if you can cut onions...you can do this.
My last bit of advice in preparing this soup is to cut the gruyere garlic bread topper into bite size, crouton pieces. While the toast topper is lovely for presentation, it is a bit more user friendly already cut into smaller pieces. However, it is just my opinion. Go with whatever floats your boat!
One more thing, I'll be sharing with you one of my favorite Rach meals next week that also uses gruyere. It is simple, elegant, and impressive. So, if you are out buying some gruyere for this soup, you'll also need 1 cup of shredded gruyere for the other recipe, so grab a little extra. It's a recipe you won't want to miss! Enjoy this soup, and stay warm friends!
Link to Rachael Ray's French Onion and Wild Mushroom Soup