Mushroom Soup
The comments on this were like, "I would request this on my deathbed" - and the recipe is so simple I didn't know how it could be so good. But it IS.
http://www.epicurious.com/recipes/food/views/mushroom-soup-231145
ANTHONY BOURDAIN'S LES HALLES COOKBOOK
Ingredients
6 tbsp/75 g butter
1 small onion, thinly sliced
12 ounces/340 g button mushrooms
4 cups/900 ml light chicken stock or broth
1 sprig of flat parsley
Salt and pepper
N/A freshly ground black pepper
2 ounces/56 ml high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup)
Equipment
Medium saucepan
Wooden spoon
Blender
Method
In the medium saucepan, melt 2 tablespoons/28 g 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 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. 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? **Comments are Anthony Bourdain's haha
When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.
At the time I didn't have any sherry, so I mixed some red wine with sugar and even THAT turned out. Technically substituting for sherry would require white wine mixed with sugar, and red wine with sugar is more a substitute for port. I had googled how to substitute wine for sherry and Cooks Illustrated had a good writeup about it. Probably the best mushroom soup I've ever had :)
http://www.epicurious.com/recipes/food/views/mushroom-soup-231145
ANTHONY BOURDAIN'S LES HALLES COOKBOOK
Ingredients
6 tbsp/75 g butter
1 small onion, thinly sliced
12 ounces/340 g button mushrooms
4 cups/900 ml light chicken stock or broth
1 sprig of flat parsley
Salt and pepper
N/A freshly ground black pepper
2 ounces/56 ml high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup)
Equipment
Medium saucepan
Wooden spoon
Blender
Method
In the medium saucepan, melt 2 tablespoons/28 g 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 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. 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? **Comments are Anthony Bourdain's haha
When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.
At the time I didn't have any sherry, so I mixed some red wine with sugar and even THAT turned out. Technically substituting for sherry would require white wine mixed with sugar, and red wine with sugar is more a substitute for port. I had googled how to substitute wine for sherry and Cooks Illustrated had a good writeup about it. Probably the best mushroom soup I've ever had :)
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