While some restaurants serve “bowls” of soups in vessels that are more demitasse than dinnerware, Friday Saturday Sunday ladles up its standout cream of mushroom soup ($10) with generosity and gusto in a wide, deep bowl. Apparently that’s how the people like it: the dish has been served for 37 years and the restaurant goes through 50 pounds of mushrooms each week.
Fashioned from a blend of Kennett Square “cream” mushrooms (a big button variety), roux, chicken broth, cream, and a touch of salt and pepper, the secret to this simple dish’s depth is the use of cognac, added at the end so it’s not entirely cooked off. Diced mushrooms throughout add a textural contrast—you’ll have to chew—and chopped flat leaf parsley adds fresh kick. Use your bread to soak up every last drop and scrape the bowl’s edges: you wouldn’t want cognac—or a stray local shroom—to go to waste.
Friday, Saturday, Sunday, 261 South 21st Street, (215) 546-4232