Thursday, October 15, 2015
Dorothea's Mushroom Soup with Truffle Oil
Delicious and dairy-free, this gorgeous low-fat Mushroom Soup recipe from bad-boy chef Anthony Bourdain, is without question the most elegant, deeply flavoured and intensely mushroomy soup I've ever tasted. Being an enthusiastic fan of the fleshy funghi, I've tried many versions in my time, but the rich hearty flavour of Bourdain's Mushroom Soup spiked with sherry and truffle oil makes it my absolute favourite. My dear friend Dorothea introduced me to this recipe, and for that I'm eternally grateful. She also let me borrow her Bourdain 'Les Halles' cookbook, so now I can make it anytime I want — merci beaucoup.
Mushroom Soup with Truffle Oil
Recipe courtesy Anthony Bourdain, Les Halles Cookbook
6 tbsp butter
1 small onion, thinly sliced
12 oz cremini or button mushrooms
1/2 oz dried porcini mushrooms
4 cups chicken broth
1 sprig of flat parsley
Salt and pepper
2 oz quality sherry or Madeira
4 tsp heavy cream
Few drops of truffle oil
Place the dried porcini in a small bowl and add enough boiling water just to cover; allow to soak for 15 minutes then strain the liquid to remove any grit, then add to the chicken broth. Meanwhile, finely chop the porcini and set aside. In a medium saucepan, melt 2 tablespoons of butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms, chopped porcini and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown colour. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to a blender and carefully purée at high speed until smooth. When the soup has emulsified, return the mixture to the pot, season with salt and pepper, and bring up to a simmer again. Stir in the sherry and serve immediately with a few drops of truffle oil and drizzle of cream over the surface as a final garnish, if you're feeling decadent.