Double Mushroom Soup Inspired by Anthony Bourdain
(This is an old recipe that had been removed from the site, but I am adding the printer-friendly version at the request of a reader.)
Makes 4 servings, recipe adapted from Anthony Bourdain’s Mushroom Soup recipe on Serious Eats.
Ingredients:
- 1 cup dried mushrooms (I used dried shitakes, but use any type of mushrooms you like the flavor of.
- 2 cups boiling wate
- 3 T olive oil (more or less, depending on your pan and whether you’re using the butter
- 2 tsp. butter (optional, use a little more olive oil if you prefer
- 1 large onion, cut into thin half-slice
- 12 oz. fresh mushroom, thickly sliced (I used regular white mushrooms but I think I might use brown Cremini mushrooms next time.)
- 4 cups chicken stock (I used my homemade chicken stock.)
- 1 tsp. dried parsley (or use 2 tsp. fresh parsley if you have it)
- salt and fresh ground black pepper to taste (I didn’t use much salt.)
- 2 T good quality balsamic vinegar, for drizzling over soup when you serve it
Instructions
- Bring 2 cups water to a boil, then put dried mushrooms into a plastic bowl and pour boiling water over. Let mushrooms soak 30 minutes, while you prep other ingredients
- Peel onion and cut in half lengthwise, then cut each half into thin slices.
- Wash mushrooms, drain in colander, and then cut into thick slices.
- Heat 2 T olive oil (plus 1 tsp. butter if you’re using it) in the bottom of a heavy soup pot big enough to hold all the soup. Saute onions about about five minutes, until they’re well softened but not browned.
- Add 1 more T olive oil if you think you need it (plus 1 tsp. more butter if you’re using it). Add sliced fresh mushrooms and saute about 8 minutes, until mushrooms have released all their liquid and it has mostly been evaporated
- Add dried mushrooms, mushrooms soaking water (strained through cheesecloth or a coffee filter if it needs it), chicken stock, and dried or fresh parsley.
- Bring soup to a very gentle simmer and cook uncovered for about one hour. After an hour (when soup should have reduced by at least 1/4) taste for flavor, and add salt and fresh ground black pepper as needed. If the soup doesn’t seem flavorful enough, cook a bit longer to reduce a little more.
- When soup has a good mushroom flavor, puree either by using an immersion blender to puree soup in the pot, or by carefully removing hot soup to a food processor or or regular blender to puree. (Be very careful if using food processor or blender. Puree in batches, and don’t overfill the container.
- Serve hot (reheat if needed after pureeing in food processor or blender).
- Drizzle a little good quality balsamic vinegar over each bowl of soup as you serve it.
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