I 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.
- 6 tablespoons butter (I use 3 tablespoons)
- 1 small onion, thinly sliced (I use 3/4 cup)
- 12 ounces/340 g button mushrooms, sliced (I use 16 ounces: 8 ounces of button and 8 ounces of crimini
- 4 cups/900 ml light chicken stock or broth
- 1 sprig of flat parsley
- Salt, to taste (at least 1 teaspoon)
- Freshly ground black pepper
- 2 ounces/56 ml high-quality sherry (I skip this)
- For a richer soup, use more butter or add 1-2 tablespoons heavy cream before serving.
- In a medium saucepan, melt 2 tablespoons of the butter (I use 1 tablespoon) over medium heat and add the onion. Cook until soft and translucent.
- Add the mushrooms and the remaining butter (I use 2 more tablespoons). 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. (Blending the soup really well using high speed is a really important step to ensure a creamy consistency, especially if cutting back on the butter. I tried using an immersion blender and it wasn’t able to blend enough to create the desired texture).
- Return the soup 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.