Anthony Bourdain’s Mushroom Soup

In a medium saucepan, melt 2 tablespoons of the butter (I use 1 tablespoon) over medium heat and add the onion. Cook until soft and translucent.

Add the mushrooms and the remaining butter (I use 2 more tablespoons).

Let the mixture sweat for about 8 minutes, taking care that the onion doesn’t take on any brown color.

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 the blender (preferably not an immersion blender) and blend at high speed until smooth. (Blending the soup really well at high speed is very important to ensure a creamy consistency, especially if cutting back on the butter. I tried using an immersion blender and it wasn’t able to blend enough to create the desired texture).

Return the soup to the pot, season with salt and pepper, and bring up to a simmer again.

Add the sherry (if using), mix well, and serve immediately.