Hearty mushroom soup for a cold day
My favorite soup recipe, from one of my favorite ingredients. I like this recipe because it’s so darn easy to make… so few ingredients, swish them around a bit, then leave them to sit on the stove (the ingredients, not you)… and a few minutes later, voila, ve ‘as le zexy zup.
6 tbsp butter
1 small onion, thinly sliced
340 gm button mushrooms (or, if you want to have some fun, mix up different types)
4 cups chicken stock
1 sprig of flat parsley
Salt and pepper
50 ml cognac, the best quality you can afford (I use Courvoisier)
- Melt 2 tablespoons of the butter over medium heat in a medium saucepan and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter.
- Let the mixture sweat for 6-8 minutes. Make sure not to brown the onion.
- Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for 45 minutes.
- Take off the heat, then remove and discard the parsley and allow the soup to cool.
- Use a hand held blender to purée the soup to the consistency you like; if you like it very smooth, use a tabletop blender. Depending on transfer to the blender and carefully blend at high speed until smooth.
- Just before serving, season with salt and pepper, bring to a simmer, add the cognac, mix well, and serve hot.