Friday, February 06, 2009

Potage Velouté Aux Champignons

(Cream of Mushroom Soup)

An excellent lunch or light supper needs to be no more than a good soup, a salad, cheese and fruit. Combined according to your own taste, a good homemade soup despite access to ready made soup is almost a unique and always a satisfying experience. One of the most satisfying soups that everyone loves is the classic Cream of Mushroom Soup. This is my
favourite and classic french method inspired from the great french chef Julia Childs.

I put this together using Julia Childs "Mastering the Art of French Cooking", which was graciously given to Sharon and I from Ollie and Christine, and added a few words based on my own experience in making this delightful velvety soup (velouté...get it?). In fact, I put this together because I had to come up with an 'Exposé' or presentation to my French class and I wanted to be unique. So here is the version I wrote in English, of which I eventually translated into french so that I could present it to the class. It's in PDF format because I created it in PAGES. You'll need to install Adobe Reader if you don't already have it (but you most certainly should have this program in 2009).

Cream Of Mushroom Soup

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