Bourdain’s Mushroom Soup |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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This recipe is from Anthony Bourdain's Les Halles Cookbook. I have yet to try it but it looks fantastic. Sub veg or mushroom stock to make this vegetarian. Ingredients:
6 tablespoons butter |
1 onion, thinly sliced |
12 ounces button mushrooms, halved |
4 cups chicken stock |
1 sprig parsley |
2 ounces sherry wine |
salt and pepper |
Directions:
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 chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour.
4. 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.
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