Bourdain's Mushroom Soup
Simple. Insanely delicious, and one of my favorite bowls of Fall comfort food. Magic in a bowl. I use a medley of mushrooms, when I can to add depth and flavor. I'm a huge fan of crimini, chanterelles, Hen-of-the-woods, most mushrooms really, so any chance I can get to bring them together, I can't help myself, but this recipe only needs button mushrooms and is still fantastic.
Ingredients 6 tbsp butter 1 small onion, thinly sliced 12 ounces button mushrooms - or a mix of favorites 4 cups chicken stock (broth works too) 1 sprig of flat parsley Salt and pepper
2 ounces good sherry (Don't use any kind you wouldn't drink. Trust.)
In the medium saucepan, melt 2 tablespoons butter over medium heat. Add the onion. Cook until translucent. (cookbooks always lie at how long this takes.... keep going) Add the mushrooms and the remaining butter. Let the mixture sweat for 10 minutes or so. (the recipe says don't brown the onions but I love to let them find some caramel edges) Stir in the chicken stock, parsley and bring to a boil. Lower the heat and simmer for about an hour. (yes really...let it do it's magic) At the hour mark, remove the parsley and discard. Let the soup cool for a few minutes, then transfer a cup or your preference, to the blender and carefully blend at until smooth. (some recipes mention high speed, but that just sounds like borrowing trouble for me, blend it easy to avoid splatters, like a smart cook) Return blended portion to the pot, season with salt and pepper. Bring back to a simmer. Add the sherry, stir to incorporate and serve. Finishing Touch Pan sear, on high heat, a single fresh chanterelle or maitake for each portion, and then slice into a fan and float in each bowl. A drizzle of truffle oil would be a grand touch, but Anthony would definitely glower at you for it. Live deliciously.