Our mall of choice was KLCC or Kuala Lumpur City Centre because 1. It was the best mall in KL at the time and 2. We knew it well. I found out after the first couple of years that my girls had an additional tradition of their own. They would amble around just looking until there was only a half hour left until our designating meeting time. Then they would run around the mall in a frantic attempt to buy all the things they had chosen. I am told that that was the best part, like a treasure hunt and a logistics test with a time constraint. I think they would be great contestants on the Amazing Race. I don’t recall them ever being late, although they often arrived out of breath. And the system clearly works because their carefully chosen gifts are always thoughtful and perfect for the intended recipient.
Which brings us to this week’s Sunday Supper recipe, adapted from one of those precious Christmas gifts, Anthony Bourdain’s Les Halles Cookbook. Everyone is making soup this week so make sure to scroll down to the bottom and see what the rest of the #SundaySupper group are cooking up.
My girls knew I enjoyed watching the snarky and amusing Mr. Bourdain on television and they guessed that I would love his cookbook. They were exactly right. Okay, we’re all friends here so I am going to embarrass myself for your amusement and show you my “delighted” photo just after I opened the present on Christmas Day 2006. In my nightgown. Feel free to make your own snarky remarks for my amusement and we’ll be even.
One of my favorite recipes from Les Halles is the mushroom soup. Mr. Bourdain suggests in the after note that to boost flavor and impress friends, wild mushrooms can be added to the mix, so I usually add whatever mushrooms I have on hand and love to add the wild ones on occasion.
Wild Mushroom Soup
This soup is divine even with just button mushrooms (his original ingredient) though so use what you can find in your local grocery store. But make this soup.Ingredients for 5-6 warming bowls of mushroomy deliciousness
18 oz or 510g assorted mushrooms (I used Swiss brown, button and shiitake.)
1/2 oz or 14g dried wild mushrooms
1 medium onion
1/2 cup or 110g butter
Olive oil
(I used both vegetable and mushroom stock cubes to make my stock for a delicious vegetarian version of which Mr. Bourdain would undoubtedly not approve. Tough titties to him. God rest his soul.)
2 stalks fresh parsley
1/4 cup or 60ml dry sherry
Sea salt
Black pepper
For garnish
Handful brown beech or other small pretty mushrooms
2 teaspoons butter
Drizzle truffle oil
Method
Put your dried mushrooms in a heatproof bowl and cover with boiling water. Set aside to rehydrate. Sticking your nose in the bowl occasionally to inhale the earthy aroma is completely optional but highly recommended.
Meanwhile make sure your other mushrooms are clean and finely slice your onion. I know folks say that you are not supposed to wash mushrooms with water since they will soak it up but I wash mine in a colander with cold running water and, especially for soup, a little extra moisture doesn’t hurt.
In a pot big enough to eventually hold all your ingredients, sauté your onions in about one-third of your butter (just eyeball it) and a drizzle of olive oil, until they are soft and translucent.
Drain your dried mushrooms through a fine mesh strainer or sieve and retain the liquid. Pick the mushroom pieces out of the sieve and discard any small bits that cling to it, as sometimes these are actually dirt or grit.
Add the fresh mushrooms and the rest of the butter to the pot. Cook for about eight minutes and then add in the stock, rehydrated dried mushrooms and their strained soaking liquid and the two stalks of parsley.
Bring the mixture to a boil and then lower the heat and simmer for about an hour. Remove from the heat and allow to cool for 10-15 minutes.
Using a spoon, remove the parsley stalks and discard.
Transfer the mushrooms into your blender with a couple of cups of broth. Blend until smooth, adding in more broth as needed. Depending on the size of your blender, you may have to do this in two batches.
Heat a small frying pan until quite hot and add in two tablespoons of butter and immediately throw in your small mushrooms for garnish. Pan fry them quickly to get a little color and then remove from the heat.
Return the pureed soup to the pot and rewarm. Add the sherry to your soup and stir well. Taste for salt and pepper and add some according to your taste, if necessary.
Serve each bowl of wild mushroom soup with a few of the little decorative mushrooms scattered on top and a drizzle of truffle oil.
Enjoy!
I am a soup lover so I have a very good feeling that this is going to be my favorite #SundaySupper week! Just look at all these lovely soups!
Do The Chicken Dance (chicken {or other poultry} soups)
- Cheesy Chipotle Chicken Sausage Chowder by Cupcakes and Kale Chips
- Chick-Fil-A Chicken Noodle Soup by Family Foodie
- Chicken Cheese Soup by There and Back Again
- Chicken Gnocchi at Dinners, Dishes and Desserts
- Chicken Meatball, Spinach and Orzo Soup from Gourmet Drizzles
- Chicken Soup with Leeks, Onions and Fennel by Shockingly Delicious
- Chicken Tortellini & White Bean Soup at Flour On My Face
- Chicken Tortellini Soup by Country Girl In The Village
- Chicken Vegetable Noodle Soup at Cupcakes and Pearls
- Family Style Tablescape featuring Chicken Tortilla Soup by An Appealing Plan
- Ground Turkey and Vegetable Soup at The Messy Baker
- Healthy Bean and Sausage Soup by Momma’s Meals
- Smoked Sausage and Wild Rice Soup at Mama, Mommy, Mom
- Yucatan Chicken Lime Soup (Sopa de Lima) by The Weekend Gourmet
Where’s The Beef (Beef Soups)
- Bacon Cheeseburger Soup by Small Wallet, Big Appetite
- Beef Pho Soup by No One Likes Crumbley Cookies
- Chili with Black Beans by That Skinny Chick Can Bake
- Frijol con Carne by MarocMama
- Pho Bo (Vietnamese Beef and Noodle Soup) by Neighborfood
- Swabian Beef Spaetzle +1 Soup (Gaisburger Marsch) at Galactosemia in PDX
- Vegetable and Beef Soup by Supper For a Steal
Pass The Pork. Please (Pork or Sausage Soups)
- Louisiana Caldo by Catholic Foodie
- Soft Tofu Soup (Soondubu Jjigae) by Hip Foodie Mom
- Sweet potato and Spanish chorizo soup at My Cute Bride
Under The Sea (Seafood Soups)
- Bacon and Shrimp Bisque at Big Bear’s Wife
- Chinese Fish Maw Soup by My Trials in The Kitchen
- Hearty Okra Shrimp Gumbo Laced with Coconut Oil by Sue’s Nutrition Buzz
- Lobster Bisque by Peanut Butter and Peppers
- New England Clam Chowder at Cindy’s Recipes and Writings
- Shrimp Miso Noodle Soup at Pescetarian Journal
- Szechuan Fish Soup by The Urban Mrs.
- Thai Curry Coconut Mussel Soup by Noshing With The Nolands
Eat Your Veggies (Chock Full o’ Vegetables Soups)
- Broccoli Cheddar Soup by Hezzi D’s Books and Cooks
- Chunky Vegetable and Barley Soup at Curious Cuisiniere
- Coconut Corn Chowder at Mangoes and Chutney
- Corn Soup with Crispy Tortilla Strips at Ninja Baking
- Country Split Pea Soup with Bacon and Potatoes at girlichef
- Cream of Ancho Chile Soup from La Cocina de Leslie
- Creamy Carrot Soup at Cookistry
- Creamy Cheddar Potato Soup at Daily Dish Recipes
- French Onion Soup by The Girl in the Little Red Kitchen
- Ital Carrot & Sweet Potato Soup at The Lovely Pantry
- Jalapeno Beer Cheese Soup by The Hand That Rocks The Ladle
- Make Your Own (Gluten Free) Condensed Cream of Mushroom Soup at The Meltaways
- Miso Soup by Crazy Foodie Stunts
- Not-So-Mini-Strone at The Foodie Army Wife
- Pasta e Fagoli Soup at Cravings of a Lunatic
- Rather French Onion Soup by What Smells So Good?
- Smoky Kale and Tomato Soup with Garlic Croutons by The Wimpy Vegetarian
- Spicy Sweet Potato and Corn Soup at Magnolia Days
- Vegetable Consommé with Semolina Dumplings – Grießknödel at Masala Herb
- Vegetable Medley Soup with Broccoli and Leeks at Chattering Kitchen
- Vermicelli Soup by Damn Delicious
- Wild Mushroom Soup at Food Lust People Love
Some Don’t Like It Hot (Chilled Soups)
- Bread and Tomato Soup – Gazpacho Style at Vintage Kitchen Notes
- Chilled Strawberry Soup at Juanita’s Cocina
Pin this wild mushroom soup!
