Each fall, as the weather gets cooler and a chill is in the air, I start craving soups. I generally use whatever we have in the house or have found in season to start making my own, which means variations of tomato carrot, butternut squash, carrot curry squash, and so on. However, before I make myself sound more prolific than I am, I usually am on round two of soup making before Matt, sitting quietly in front of a bowl of soup which I’ve decided we should have for dinner, reminds me that he doesn’t really like soup.
Oh, right……darn. I like soup.
I try to branch out to find one that we’ll both agree on, but it’s a gamble. On Sunday, after a long drive home from Virginia and the brutal onset of a cold I arrived home to dinner and Matt had made me soup! He decided to try an Anthony Bourdain recipe (you can’t really go wrong with Bourdain in my opinion) for mushroom soup – and before you are turned off by the thought of too many mushrooms – you really should give this a try too. It was full of flavor, both earthy and subtle, and a good accompaniment to any meal or occasionally enjoyed on it’s own. If that doesn’t convince you, it also is ridiculously easy and uses only a few ingredients. I had some the other day with a grilled cheese sandwich for lunch and it was delicious. So, here’s the recipe if you want to whip it up :)
Mushroom Soup : adapted from Anthony Bourdain
6 T butter | 1 onion thinly sliced | 12oz mushrooms, quartered (we used button + portabello)
1. Saute 2T butter with onions on medium low until translucent, then add mushrooms and remaining 4T butter
4 c chicken stock | bouquet garni (bundle of thyme + parsley tied together or wrapped in cheesecloth)
2. Add stock + herbs, bring to a boil and then simmer for 1 hour. Cool, remove bouquet garni and blend till smooth. Add 2 oz heavy cream + if you’re fancy a few drops of truffle oil (we’re not fancy, we don’t have that) enjoy!