I found this recipe on epicurious and I have to say it is so simple and amazing. This is one recipe I didn't mess with much at all. The only changes I made are using baby portobello/crimini mushrooms, my own home made chicken stock/broth, I skip the parsley if I don't have it, and replace the sherry with a lovely chianti or none at all.

Yield:

4 servings

Prep Time:

15 mins.

Cook time:

1 hour

Total time:

1 hour 15 mins.

Ingredients

• 6 tbsp/75g butter
• 1 small onion, thinly sliced
• 12 ounces/340 g crimini mushrooms, sliced
• 4 cups/900 ml chicken stock or broth (preferably home made)
• 1 sprig of flat parsley (if you have it)
• Salt and freshly ground black pepper
• 2 ounces/56 ml Da Vinci Chianti (optional)

Instructions

1. In a medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. 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.
2. After an hour, remove the parsley and discard. This is where I like to use an immersion blender to get the soup nice and smooth, if you have one that is. But if you don't, let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Please do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and having hot mushroom purée to erupt all over your kitchen.
3. When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the chianti, mix well, and serve immediately.

Mushroom Soup

By Joseph

Published 3/13/17

[Original Recipe]

Mushroom Soup

ANTHONY BOURDAIN JOSÉ DE MEIRELLES  PHILIPPE LAJAUNIE JUNE 2004 ANTHONY BOURDAIN'S LES HALLES COOKBOOK
Yield Makes 4 servings

Ingredients:
6 tbsp/75 g butter
1 small onion, thinly sliced
12 ounces/340 g button mushrooms
4 cups/900 ml light chicken stock or broth
1 sprig of flat parsley
Salt and pepper
N/A freshly ground black pepper
2 ounces/56 ml high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup)

Equipment:
Medium saucepan
Wooden spoon
Blender

Preparation
Method:
In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. 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 and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.

Improvisation:
To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.
And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it.