http://www.frenchfridayswithdorie.com/?p=455
Paris mushroom soup (page 72) (Around My French Table-Dorie Greenspan)
This is so good, and so much better then canned. It is thinner then canned, but I am sure if anyone wanted to make it thicker they could add some flour at the beginning cooking stage. I also added a dollop of cream to each bowl. (Dorie suggested Creme Fraiche, but I was fresh out)
The recipe also called for dry white wine, which I didn't have. I had intended to pick some up, but couldn't get out, so I used Dry Sherry, which I always have on hand for Asian cooking and preserving ginger.
It turned out to be an excellent combination with the rosemary. I will have to use it in more dishes then Asian cooking from now on! Thank you Dorie...
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