• cups Butter
  • 1 small Onion, thinly sliced
  • 12 ounces Button mushrooms
  • 4 cups chicken stock
  • 1 sprig Italian parsley, whole
  • Salt and Pepper
  • 2 ounces Dry sherry, high quality


1. In a medium saucpan, melt 2 tablespoons butter over median 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 parley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
2. After an hour, remove the parsley and discard. let the soup cool for a few minutes. Using a stick blender,
4. To astound your guest with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cepes or morels which have been soaked until soft, drained, and squeezed. Not too many; the dried mushroom will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.
5. Recipe Notes
6. 11/04 I added dried chanterelles and morels to the soup and it was delicious. Very simple but good enought o serve as a small first course at a dinner party.



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Tony Bourdain


Servings: 4
Yield: 4