Bourdain’s Mushroom Soup

📜 Collection: Unknown Eight | ✍️ Attribution: Anthony Bourdain | 📂 Category: Soups A rich and velvety mushroom soup adapted from Anthony Bourdain’s classic recipe. Earthy button mushrooms are simmered in chicken stock, blended until smooth, and finished with a touch of sherry.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	1 hr 10 mins	None	4 servings

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🔪 Key Equipment

• Saucepan
• Blender
• Knife
• Cutting board

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Ingredients

Measurements	Ingredients	Prep / Notes
6 tbsp	Butter	divided
1	Onion	thinly sliced
12 oz	Button Mushrooms	halved
4 cups	Chicken Stock
1 sprig	Parsley
2 oz	Sherry
to taste	Salt
to taste	Black Pepper

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Instructions

Step 1: Sauté and Simmer

1. Over medium heat, melt 2 tbsp butter in a saucepan. Cook 1 thinly sliced onion until soft and translucent, but not brown.
2. Add the remaining 4 tbsp butter to the pan, then add 12 oz halved button mushrooms. Cook for 8 minutes until the mushrooms are softened and have released their moisture.
3. Pour in 4 cups chicken stock, add 1 sprig parsley, and bring to a boil. Once bubbling, reduce the heat to a gentle simmer and cook uncovered for 1 hour to concentrate the flavors.

Step 2: Blend and Finish

4. Carefully pour the soup into a blender and process until completely smooth and velvety.
5. Return the blended soup to the saucepan and bring back to a simmer. Pour in 2 oz sherry and season to taste with salt and black pepper.
6. Optional (Barbara’s Variation): Sauté a few extra ounces of sliced mushrooms in butter and toss them into the finished soup just before serving for added texture.

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💡 Make-Ahead & Storage: This soup can be made 1-2 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of stock if it has thickened too much.

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Original Recipe Scan