To be honest, at first I wasn't super thrilled about this recipe. For some obstinate reason or other, I always think I don't like mushrooms, but then as soon as I eat them in, say, a yummy soup or salad or sauce I change my mind. Well, I'm pretty sure that the Paris mushroom soup (pages 72-73 in the book) has cured me of my phobia once and for all.
It also reminds me how simplicity in a dish is so often the very best way to go. Butter, onions, herbs, dry white wine - why clutter it up? My favorite part of the soup is the way it's served over a "salad" of raw mushrooms, scallions, and herbs, as it is at the Paris bistro Les Papilles:
If you want to cook along, you can join here - you don't have to participate every Friday, but you will need to buy the book, as the group doesn't publish the recipes online. If all the dishes are as good as this one, I'm in for a pretty tasty year.