Anthony Bourdain's mushroom soup from his Les Halles Cookbook is something I definitely have to rave about. It's easy to prepare, even easier to make, and tastes 5 star worthy. The most grueling chore of this soup is slicing the onions. Even though Anthony Bourdain is food god, I use a suggestion from Kalyn's Kitchen and add dried mushrooms, reconstituted in water. My personal choice is chanterelles, but since mushrooms can get expensive go with what you can afford. (I buy about 1 oz. or more depending on the audience.)
So if you are going to try making Bourdain's delicious soup I highly recommend following everything he says, but reconstituting the mushrooms first and then throwing the dried mushrooms in with the chicken stock. I've had the soup both ways, and the later is even more superb, if you can imagine that. Thank you Kalyn! And don't forget lot's of salt and pepper. You need the salt to balance the sweetness of the sherry. (And I'm a salt-a-phobe.)
Kalyn's Kitchen Double Mushroom Soup (Inspired by Bourdain)
No comments:
Post a Comment