This week's installment of Soup Night comes courtesy of our favorite snark-master, Anthony Bourdain. Here's the recipe posted on Serious Eats, but I can highly recommend the Les Halles cookbook for many many things.
I didn't find a problem with the cooking time, and it is really simple as it gets - sweat a sliced onion. Add some mushrooms (12 oz). Don't brown the onions, but cook a bit more. Then add 4 cups of chicken stock and a sprig of parsley. Then just simmer this for an hour, then blend. Thank you, immersion blender for giving me 1 less thing to clean every time I make soup!! I must admit that after blending I did add a swirl of cream, and probably added less sherry than called for, but the result was still spectacular.
I baked a quick loaf of bread early in the day, which I sliced up and slathered with garlic and olive oil. I grated some real-deal Parmesan on top - normally I buy Grana Padano but WF didn't have any so I splurged. At least it lasts a long time.
What a great Monday night meal, especially after the carb fest that was the holiday weekend.