Mushroom Soup
\nfrom Anthony Bourdain’s Les Halles Cookbook<\/p>\n
Ingredients
\n6 tablespoons butter
\n1 onion, thinly sliced
\n12 ounces button mushrooms, halved
\n4 cups chicken stock
\n1 sprig parsley
\n2 ounces sherry
\nsalt and pepper
\nProcedure
\n1. Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned.
\n2. Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes.
\n3. Pour in the chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour.
\n4. Pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.<\/p>\n
Serves 4.<\/p>\n
Alternately, please find the appropriate entry under the ‘Soups’ menu on your ASP console.<\/p>\n