Bourdain’S Mushroom Soup

1. 1

   Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned.

2. 2

   Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes.

3. 3

   Pour in the chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

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