Paris Mushroom Soup

 After a VERY busy December that I was not able to do as much cooking as I wanted to (that's what happens when you own a retail store!!) I am so happy to be back cooking with with the group French Fridays with Dorie out of Dorie Greenspan's new book Around My French Table. 

 This week we are making Paris Mushroom Soup.  It is not the most attractive soup I have ever made, but wow --  it makes up with flavor!!  The ingredients are simple -- onions, garlic, white mushrooms, dry white wine, parsley, rosemary and chicken broth.

 Cook the onions and mushrooms, then add chicken broth and simmer.

 Working in small batches puree the soup until very smooth.

To serve you make a salad of mushrooms, scallions, parsley and fresh chives and then ladle the soup into the bowls.

We enjoyed this soup with a loaf of french bread.  We are not posting recipes from this book, but if you don't have it I would encourage to you at least go look at it!!  It has become one of my favorites!!

Chocolate Mousse Cake

 This was my Christmas Dessert.  I loved this recipe for a couple of reasons; I was able to make it a week before Christmas, you can even freeze it up to 1 month!  It looked beautiful and tasted great.  It was also very easy to make.

Chocolate Mousse Cake
(the recipe came from 1998 Southern Living magazine)
Ingredients:

• 3 (3-ounce) packages ladyfingers
• 1 cup sugar
• 1/2 cup whipping cream
• 1/4 butter
• 18 (1-ounce) semisweet chocolate squares, coarsely chopped
• 1 teaspoon vanilla extract
• 2 tablespoons hazelnut liqueur (optional) I didn't use
• 2 cups whipping cream, whipped

Garnishes: Chocolates leaves, fresh berries

Split ladyfingers.  Line bottom and sides of a 9-inch springform pan with ladyfingers, placing close together.
Cook sugar, 1/2 cup cream, and butter in a heavy saucepan over medium heat, stirring constantly, 5 to 7 minutes or until sugar dissolves.  Add chocolate, vanilla, and, if desired, liqueur, stirring until chocolate melts.  Cool slightly.
Fold in whipped cream.  Pour one-third o mixture into pan; top with half of remaining ladyfingers.  Repeat layers, ending with chocolate mixture.  Chill at least 4 hours. (Freeze up to 1 month!!)  Thaw in refrigerator 8 hours.  Carefully remove sides of pan.  Garnish with Chocolate leaves and fresh berries.

Chocolate Leaves
12 to 14 nonpoisonous leaves (such as rose or camellia leaves)
1 to 2 ounces semisweet chocolate

Wash leaves; pat dry with paper towels.  Melt chocolate in a saucepan over low heat.  Cool slightly.  Spread a /8 inch thick chocolate layer on back of each leaf with a small pastry brush, spreading to edges.
Place, chocolate side up, on a wax paper-lined baking sheet; freeze until chocolate is firm (10 minutes).  Grasp each leaf at stem; peel from chocolate.  Chill until ready to use.