"French" Mushroom Soup

April is such a fickle month, isn’t it?  I mean sheesh!  A couple of weeks ago, temps were soaring into the 90’sF/30’sC, and this week we are back to cool and windy.  I was all set to buy a pool for the kids to hang out in on the weekends, and now, we’re back to soup and jackets.  I don’t mind the soup part (being a self professed soup junkie and all), but jackets?  I want summer dangit!  Since summer has taken another run for the hills, at least for now, I must console us with soups to warm the heart and soul.  That’s the part I like! lol  One of my best friends in the whole world, (and bratty girl) Lizzie shared her recipe for Drunken Mushroom Soup a few years ago.  It is such a great soup….and of course has my main pre-req’s for most of the recipes prepared in this house…quick, easy, and out of this world delicious.   All of Lizzie’s recipes are so elegant, and generally are light on the workload, but heavy on taste and heavy on ”wow” factor.  This recipe is exactly that…quick, easy, elegant, and WOW! that’s good!  Perfect for company or for everyday (you know I don’t save special foods for special occasions), this little bowl of goodness can be made ahead and simply reheated when needed.  Which for me is right now. lol  Since making this for the first time, I have gradually altered the ingredients and technique just a bit, which is why I’ve changed the name…I prepare this almost as if it were a French Onion Soup, with the addition of a couple of extras and a substitution or two for others. 

Recipe is here: http://canarygirl.com/?p=167

Wine recommendation: The original recipe calls for Vermouth, so I'm going to go with a red Vermouth for this one. 

"french" mushroom soup