So far, my foray into Around My French Table has been almost uniformly successful (we'll see how I feel when we get to the smoked fish), but this book really shines in the soup chapter. This week's soup, a rich mushroom, was perfect both for eating and for adding to other sauces. I made it even richer by adding Marsala instead of the white wine called for. While I ran out of mushrooms before making the little raw mushroom salad garnish Dorie recommends, it didn't much signify because I hadn't pureed most of the soup (house preference is chewy things in broth, rather than uniform mush). We're still eating it, and it's perfect for a snowy Friday, especially one when Matt's flying away to Paris and I'll be left alone at the end of the night. Still, we're so lucky, and this year is starting out very, very well. Lisbon in two weeks, and for now, there's mushroom soup.