Moron Simple Country French Soup

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This is Anthony Bourdain’s basic French inspired country style mushroom soup. It is about as simple and moron-proof as it can get. The only thing easier is to open a can. And believe me – this is mucho better. There are only 3 very minor gotcha’s to look for. I’ll tell you that the first and worst gotcha’ is that it has to simmer for an hour, uninterrupted. The others I’ll tell you about on the way.

There are several pluses to this – not the least of which is that it tastes delicious.

6 Tbs butter
1 each onion, thinly sliced
12 oz button mushrooms, halved (if whole) or pre-sliced
4 cups chicken stock
1 sprig parsley
2 oz sherry
    salt and pepper

Slice up the onion, heat up a couple of Tbs of the butter in a 3 quart saucepan, and slowly sweat the onions until they are tender and soft. Second gotcha’ – do not let the onions brown. If you do you might as well start over again.

Add the rest of the butter and the mushrooms. Cook for about 8 to 10 minutes, until the mushrooms are soft and tender. A little mushroom liquid remaining is ok, you don’t have to boil it all off.

Add chicken stock and parsley. I think Bourdain recommends flat parsley, we mostly have curly and it comes out just fine. When things come to a boil, turn down to a gentle simmer and let her go for an hour, uncovered. The occasional stir doesn’t hurt a thing.

Here is the third gotcha: You’ve got to puree. There are a couple of ways to go here. If you’ve got a good immersion blender – go that way. You could also use a food processor. I use a blender and the gotcha is that you had better be holding the lid down with everything you’ve got and no more than ¼ full. Unless it is a really gentle start a powerful blender is going to try to lift that lid and put soup all over the kitchen ceiling, getting you and the counter and anything else in the way for fun. Trust me – hold that lid down and do batch processing.

Return the soup to the saucepan and bring it back to a simmer. Add the sherry – do use reasonably good stuff, not cooking sherry. Turn the heat off, and salt and pepper to your taste.

For the adventurous, suicidal, or knowledgeable: Yeah, sure, you can add some or all wild mushrooms. Just don’t use stuff that is really strong other than in small amounts – this is a beautiful, delicate soup and too much stout wild taste would kill it.

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