Everyone has their favourite celebrity chefs.
I find it impossible not to love Jamie Oliver, with his all-round-nice-guyness. My other great chef love is a man who is possibly Jamie’s polar opposite, the one and only Anthony Bourdain. If Jamie is the guy you bring home to your parents, Bourdain is the guy your parents warned you about. He’s loud, brash and honest; he drinks like a fish and swears like a sailor. He’s a dream meeting of food and being a goddamn rockstar (seriously – he’s friends with The Ramones and Josh Homme), and I love everything about him.
Wade and I have spent countless winter nights glued to the couch, burning through season after season of No Reservations, making lists of dream foods or destinations. The places he ends up, and the foods he eats, the crazy people he meets; it all makes for some seriously compelling viewing. Bourdain has made his career as a New York chef of French cuisine, rustic and honest, but his love of unpretentious street food as well as haute cuisine sets him apart from the
It’s no secret that Wade struggled a little in the MasterChef kitchen of late. Cooking food to please other people is always a tricky business, and one that has not been kind to him. So when this challenge was put in front of him, no one was more please than me (except maybe Wade himself) when he set about dicing mushrooms. This is a soup that is good for the soul on a cold winter’s night. Incredibly simple and deceptively delicious, this soup is a classic.
I know all this, because he makes it for me.
Anthony Bourdain’s Mushroom Soup
From Anthony Bourdain’s Les Halles Cookbook by Anthony Bourdain
1 onion, thinly sliced
340g button mushrooms, halved
4 cups chicken stock
1 sprig parsley
2 tbsp sherry
salt and pepper
1) Over medium heat, melt two tablespoons of butter in a large pot. Toss in the onion and cook until softened.
2) Add the remaining butter and then throw in the mushrooms. Soften for 8 minutes.
3) Pour in the stock, add the parsley, and bring to the boil. Once boiling, reduce the temperature and simmer for an hour.
4) Pour soup into a blender or with a stick blender, and process until smooth. Return to the pot and bring to a simmer. Add the sherry, mix to combine, and season with salt and pepper to taste. Serve with crusty bread (or cheesies!) and a dollop of cream.