Anthony Bourdain’s Mushroom Soup
So simple, so delicious. It’s a rich, hearty, creamy (yet no cream!) soup that can quite easily be made vegetarian (or even vegan if you replace the butter with olive oil). I did drizzle heavy cream on top, but that was simply for presentation. I’ve made this with various combinations of buttons, cremini, Hawaiian ali’i mushroom, and enoki, and the flavor profile doesn’t change much, and it’s always been good.
Makes about 3-4 servings
Active Time: 20 minutes (prep time and then blending the soup)
Total Time: 1 hour 20 mins
- 4tbs butter
- 1 onion
- 12 oz mushrooms (any mix will do, probably avoid shitakes though. buttons only is fine)
- 4 cups chicken or vegetable stock
- a few sprigs of parsley
- 1/8 cup of good quality sherry or white wine (adds a depth of flavor)
- salt and pepper
- Thinly slice the onions and mushrooms
- Melt 2 tbs of butter in the bottom of a pot
- Add onions and cook till translucent
- Add the rest of the butter and add the mushrooms, salt and pepper to taste
- Cook mushrooms until softened (you may need to add more butter or olive oil)
- Add stock and parsley
- Bring to a boil, then reduce the heat and simmer for an hour covered
- Blend soup in batches in a blender (hold the lid down!) or with an immersion blender until desired consistancy (I like it a little chunky)
- Return soup to pot, bring to simmer, add sherry.
- Cook for a couple minutes then serve.
*Note: you can use dried mushrooms in this recipe, you just have to reconstitute them first. Feel free to use the soaking liquid to replace some of your stock as well if you like stronger mushroom flavor (I do!).