Mushroom Soup

 

I originally found this recipe on epicurious.com. It’s from Anthony Bourdain’s Les Halles Cookbook. This is a delicious, creamy mushroom soup that contains no cream. It’s so satisfying and full of flavor but low in fat and calories.

Ingredients

6 tablespoons butter (I use 2 tablespoons)

1 small onion, thinly sliced

12 ounces/340 g button mushrooms (Cremini works too)

4 cups/900 ml light chicken stock or broth

1 sprig of flat parsley

Salt and pepper

Freshly ground black pepper

2 ounces/56 ml high-quality sherry (I skip this)

Directions

In the medium saucepan, melt 1 tablespoon 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 tablespoon 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 high speed until smooth (I put about a cup in the blender and slightly purée to leave chunky. I then put the rest in the blender and purée until smooth).

When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry (if using), mix well, and serve immediately.

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