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Anthony Bourdain's (Cream of) Mushroom Soup Recipe

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Anthony Bourdain's (Cream of) Mushroom Soup
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Ingredients

  • make: A small onion is softened in a sea
  • of butter, then the quartered mushrooms are added and softened briefly before a
  • single sprig of parsley and 4 cups of stock are added, the mixture brought to a
  • boil then turned down to simmer for an hour. You can make this completely
  • vegetarian by using vegetable stock or you can go with the original call for
  • chicken stock. I ended up using a bit of
  • both—out of necessity since I ran out of one.
  • After the mushroom, onion and stock mixture has simmered, it cools
  • briefly. Then it goes into the blender with the following admonition from
  • Anthony: “Do I have to remind you to do this in stages, with the blender’s lid
  • firmly held down and with the weight
  • of your body keeping that thing from flying off and allowing boiling hot mushroom
  • purée to erupt all over your kitchen?”. I told you the man can write although I
  • was able to blend the entire content of the saucepan in one feel swoop. You add
  • a little good sherry, salt and pepper to taste and in a couple more minutes on
  • the stove, you will have a soup that’s astonishingly thick and creamy. One more thing: If you are a Trader Joe’s shopper, you can
  • create this entire recipe with 1 10 oz. box of Cremini mushrooms, 1 whole
  • container of Chicken Stock or Vegetable Stock, 6 oz. of Trader Joe’s Unsalted
  • Butter, an onion and a spring of parsley. Bourdain claims the soup tastes even better the second
  • day. Sorry, but I could not wait. Here is the recipe.
  • Recipe for Anthony Bourdain’s Mushroom Soup from “Les Halles Cookbook” The recipe says Serves 4. We served 2 with nothing left over.
  • 6 tbsp/75 g butter
  • 1 small onion, thinly sliced
  • 12 ounces/340 g button or cremini mushrooms
  • 4 cups/900 ml light chicken stock or
  • broth
  • 1 sprig of flat parsley
  • Salt and pepper
  • 2 ounces/56 ml high-quality sherry
  • 1. In the medium saucepan, melt 2 tablespoons/28 g of the butter

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2797g
Calories 1416  
Calories from Fat 757 53%
Total Fat 85.97g 107%
Saturated Fat 53.91g 216%
Trans Fat 0.0g  
Cholesterol 205mg 68%
Sodium 5220mg 217%
Potassium 3356mg 96%
Total Carbs 91.64g 24%
Dietary Fiber 11.3g 38%
Sugars 55.38g 37%
Protein 33.24g 53%
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