Anthony Bourdain's Mushroom Soup

Anthony Bourdain's Mushroom Soup

by Victoria Challancin

Looking for a full-flavored soup that is perfect for fall, easy to prepare, and utterly delicious as well?  Look no further.  This recipe from Anthony Bourdain fits the bill.

I first saw this recipe in Anthony Bourdain's Les Halles Cookbook, that delightfully irreverent homage to classic bistro cooking based on recipes from Bourdain's Brasserie Les Halles.  I later found it on epicurious.com as well.  

click here for more information

The recipe is straightforward. Sautée onions and button mushrooms in butter; add chicken broth and a parsley sprig; and simmer for an hour.  Purée, season with salt and pepper, reheat, add sherry, and voilà!  A delicious and memorable soup, with very little effort.

Anthony Bourdain's Mushroom Soup

(Recipe by Anthony Bourdain with José de Meirelles and Philippe Lajaunie)

from Anthony Bourdain's Les Halles Cookbook

6 tablespoons/75g butter

1 small onion, thinly sliced

12 ounces/340g button mushrooms

4 cups/900ml light chicken stock or broth

1 sprig of flat-leafed parsley

Salt and pepper, to taste

2 ounces/56ml high-quality sherry

Chopped chives, for garnish (optional)

In a medium saucepan, melt 2 tablespoons/28g of the butter over medium heat and add the onion.  

Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter.  

Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. 

Stir in the chicken stock and the parsley and bring to a boil.  Immediately reduce the heat and simmer 

for about an hour.

After an hour, remove the parsley and discard.  Let the soup cool for a few minutes, then 

transfer to the blender and carefully blend at hight speed until smooth.  (Do this in batches).  When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again.  

Add the sherry, mix well, and serve immediately, garnished with chives, if desired.

Enjoy!

©Victoria Challancin.  All Rights Reserved.