Anthony Bourdain’s Mushroom Soup


mushroom soup


mushroom soup 4I hope 2016 is treating you well so far. Mine has gotten off to a healthy-ish start – no drinks, more exercise, more sleep, and as much dessert as I want (because balance, right?). There have been boozy temptations too – like last weekend when I had Mexican food at El Bandido’s with the Moms and ordered a virgin margarita for the first time in my life. But you know what – once the fuss of ordering is over and I’m into the conversation, I forget that anything’s even missing from the table. So yea, dry January has been a success so far.

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In keeping with my new lifestyle, I’ve been trying to fit veggies into all of my meals. Like today’s recipe – filled with a variety of mushrooms (have I mentioned? I LOVE mushrooms), but healthy-ish because it’s also made with a ton of good old fatty butter. Then I finish it with some hard boiled egg (protein!), a dollop of sour cream and a few sprigs of parsley for freshness. The recipe comes from Anthony Bourdain, and it’s simple, but also so delicious that your dining companions will be begging for the recipe for this rich, satisfying soup. Also, like all soups, it mysteriously tastes even better the next day, so do make enough for leftovers. Bon appetit!

[scroll down for recipe]

mushroom soup2

mushroom soup 5

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Anthony Bourdain’s mushroom soup (recipe via Epicurious)
(serves 4)


  • 6 tbsp quality, unsalted butter
  • 1 small onion, thinly sliced
  • 12 ounces mushrooms – * I like to use a variety
  • 4 cups/900 ml light chicken stock or broth
  • 1 sprig of flat parsley, plus more for serving
  • Salt and pepper
  • 2 ounces/56 ml high-quality sherry
  • sour cream and a couple hard boiled eggs, sliced in half, for serving


  • In a medium saucepan, melt 2 tablespoons 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.
  • 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.

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    Caitlin Gunther

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