Last night I made mushroom soup for dinner using Anthony Bourdain's Les Halles recipe. I made a swiss/gouda/provolone grilled cheese to go along with it and it was the perfect meal for an ungodly cold day. Getting to use my new immersion blender was an added bonus. I love, love love that thing and I'm just looking for excuses to use it.
Here are a few slight changes I made.
The recipe calls for 12 oz. button mushrooms, and I used 8 oz. of sliced button mushrooms and 8 oz. of sliced baby bella mushrooms. Who can really have too many mushrooms? I spiced the 'shrooms with ground coriander while I was sauteing them.
I also used a bit less butter — substituting a little olive oil.
Also I threw in some minced garlic with the large vidalia onion I chopped up because I don't think I am capable of sauteing and onion without garlic.
The recipe made about 4-5 servings so we have leftovers — just enough to grab a small bowl before I run off to class tonight.
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