Mushroom Soup

There's something timeless about a good mushroom soup-earthy, honest, and quietly elegant. This version, adapted from Anthony Bourdain, doesn't hide behind frills. It leans on the basics: real butter, honest mushrooms, and a pour of proper sherry-the kind you wouldn't be ashamed to sip on its own. A quick saute, then a gentle cook in vegetable or chicken stock followed by a blitz in the blender brings it all together, silky and rich, no cream necessary. It's proof that with the right ingredients and just a little care, even the humblest soup can feel like a small act of grace.
Yield 4 servings

Ingredients

6 tablespoons/75 g butter
1 small onion, thinly sliced
12 ounces/340 g white mushrooms
4 cups/900 ml vegetable or chicken broth
1 sprig of flat parsley
1/2 teaspoon salt
1/2 teaspoon 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 - Bourdain's advice)

1 Melt 2 tablespoons (28 g) butter in a medium saucepan over medium heat. Add onion; cook until soft and translucent. Add mushrooms and remaining butter. Sweat for 8 minutes without browning the onion. Add stock and parsley, bring to a boil, then reduce heat and simmer for 1 hour.

2 Discard parsley. Let soup cool slightly. Blend in stages on high until smooth - lid on tight, hand firmly in place to avoid disaster. You may instead use an immersion blender.

3 Return soup to pot. Season with salt and pepper. Simmer, stir in sherry, and serve hot.

notes

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