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This recipe came in my Serious Eats newsletter and is originally from Anthony Bourdain, the author of Kitchen Confidential: Adventures in the Culinary Underbelly (2001, Harper Perennial), among other books. This recipe was unbelievably easy. Although it cooks for an hour, the actual work time is more like 5 to 10 minutes.
There is a lot of flavour here, but you could certainly add some dried wild mushrooms to give it a bit more depth. Serve it with a garnish of wild mushrooms, or some sour cream or homemade croûtons. You can use vegetable stock and substitute the butter for olive oil and make it vegan.Bourdain's Mushroom Soup
Makes 4 servings
6 tablespoons butter
1 onion, thinly sliced
12 ounces button mushrooms, halved
4 cups chicken or vegetable stock
1 sprig parsley
2 ounces sherry
Salt and pepper
1. Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned.
2. Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes.
3. Pour in the stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour.
4. Puree using immersion blender or pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.
Difficulty Level: Easy
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