I have a cooking saver quo.?

Question

what is the name of that french soup with heavy cream shrooms celery potatos and onions? I heard of it and was going to make it but my dad is 1 of those people who go nuts if you don't have a recipe for it and I dont have a recipe for this I just know how 2 make it but he wont let me make until I get a recipe 4 it. So please tell me what the name is so I can find it.

Answer 1

Just make it and tell him you got the recipe off the internet, but didn't print it out.

Call it Vichycoisse (vee-she-swa), the fancy French name for Potato Soup

Answer 2

Well this is the only one I came across. I hope it helps and lets you do the soup. Good luck and enjoy and since you already know how to do the soup than why dont you just ignore these directions and do what your heart knows. This you can just show your dad.


Creamy Mushroom and Potato Soup

Ingredients
1/2 cup chopped red onions
2 strips of bacon (optional)
4 tablespoons of flour
2 cloves chopped garlic
2-3 cups of sliced crimini mushrooms
2 celery sticks
2-4 cups of chicken or vegetable stock (it's ok to use both)
1 - 2 cups white or rose wine (replace with more stock if no alcohol desired in it)
2-4 tablespoons of butter
2 cups of heavy cream
Salt and pepper to taste
4 (chopped red roasted) potatoes baked in the oven with skins left on
(these measurements are not exact)

Saute chopped onion, garlic and butter until bacon is crispy. Add wine and flour and cook until the alcohol is cooked off, add a little stock if it gets too thick. Add mushrooms, saute for a few minutes then add cream and bring to a slow boil, slowly add the rest of the stock, add salt and pepper to taste. Let simmer on the stove for about 30 minutes checking to make sure consistency is creamy (you can use extra flour if it doesn't thicken up.) Add cooked potatoes and let cook on low heat for another five or ten minutes.

Serve with fresh green onion garnished on the top.

Variation: Use beef broth and red wine and more onions (instead of the chicken broth/white wine) for a French onion flavor. If you use the beef broth/red wine variation, put soup in oven safe dish and bake shredded gruyere over the top of the soup until its just begins to turn brown. Note use a blended red wine if you choose to use red wine, it help mellow out the flavor. The key to this soup is to make is warm and comforting -- it doesn't need to knock your socks off with in-your-face flavor.


Also, check out this site http://www.cookingforengineers.com/recipe/194/Cream-of-Mushroom-Soup It seemed like what you were describing a little also, just without the potatoes.

Again, good luck