TLC Cooking "Soup of the Week: Ladle Up this Mushroom Soup"

Bourdain's Mushroom Soup

Browse the recipe Bourdain's Mushroom Soup

Difficulty Level Easy

YIELD Makes 4 servings

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.

INGREDIENTS

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

PREPARATION:

Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned.
Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes.
Pour in the stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour.
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.

This recipe appears in: Soups