Alan provided:

> MUSHROOM SOUP
>
> Makes 4 servings.
>
> 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
> 2 ounces/56 ml high-quality sherry
>
> 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.
>
> tastes better the next day...never mind the blender part...use a wand
> blender in the pot instead...less mess and less clean up.
>
> Also I add a pinch of crushed red pepper.
>
> Epicurious.com © CondéNet, Inc. All rights reserved.


This is the mushroom soup recipe from _Anthony Bourdain's Les Halles
Cookbook_. It's a very good one, and one that I was going to type in
response to the OP, but you beat me to it.

I think Epicurious might have overstepped if it claims that it holds a
copyright on it.


Bob