Food / Drink

Mushroom Soup By Anthony Bourdain

Mushroom Soup By Anthony Bourdain

Not only is this mushroom appetizing, but it gets even better when left overnight. The genius of Antony Bourdain was in simplicity and teaching us how to turn basic dishes into pieces of art.

This is also the most popular soup from the late chef. It sounds so ordinary, even dull, but there are those tiny, extra touches, which makes it so delicious.

The soup's from the book "Les Halles," which is very French, so the dish is a combination of New York and Paris on your plate.


Ingredients and equipment

Here's your shopping list for making the famed chef mushroom soup:

75 g butter

1 small onion, cut into thin slices

340 g button mushrooms

4 cups or 900 ml light chicken stock or broth

1 sprig of flat parsley

Salt and pepper


Freshly ground black pepper

2 ounces high-quality sherry

It's essential to use high quality, not cheap sherry because it can be too salty, and we don't want to risk ruining Bourdain's mushroom soup.

Preparation: basic and advanced

Start with basic preparation, then you'll be able to improvise, which will make the dish more unique, and definitely tastier.


Melt two tablespoons/28 g of the butter in the medium pan, over medium heat, and add the onion. Cook until the onions are soft, then add the mushrooms and leftover butter.

Let the mix sweat for eight minutes, and make sure that the onion doesn't turn brown. Stir in the chicken stock, add parsley, and wait until it boils. Then reduce the heat and simmer for an hour.

After an hour, remove the parsley and let the soup cool off for a few minutes, then put in the blender and carefully blend at high speed until it's smooth.


After blending, return the mix to the pot. Then season with salt and pepper, and bring up to a simmer again.

Add the sherry, mix it all well, and serve immediately.

Dried mushrooms? Why not?

If you are ready to tackle a bit more exciting version of the mushroom soup, partly replace button mushrooms with a few dry c├Ępes or morels. The dried mushrooms will have a much stronger taste, so don't put too many since you don't want to overwhelm your soup.


Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, slice into a cute fan and float on top in each bowl.

Sprinkle a few tiny drops of truffle oil if you want to turn your dish into a masterpiece Bourdain would've been proud of!

Check out the rest of our favorite simple, yet anything but ordinary recipes from the rock chef!