Mushroom Soup
From mrslights 17 years ago
- 75 minutes to make
- Serves 4
This soup is earthy and so tasty. It can be blended to your preference - I go a little shorter because I like to have some mushroom chunks. If you like a smoother soup, blend longer and run through cheesecloth. It can be made with vegetable stock as well. Read more See less
Ingredients
- 6 tbsp butter shopping list
- 1 small onion, sliced thin shopping list
- 12 oz button mushrooms shopping list
- 4 c light chicken stock shopping list
- 1 sprig parsley shopping list
- salt and pepper shopping list
- 2 oz sherry (high quality, not the salty grocery store kind) shopping list
How to make it
- Melt 2 tbsp of butter in a medium pan, add onions. Cook on medium heat until soft and translucent, then add the remaining butter and mushrooms. Cook for about 8 minutes. Stir in the stock and the sprig of parsley, bring to a boil. Reduce heat, then simmer for one hour.
- After an hour, let the soup cool for a few minutes, then add to a blender (keeping in mind that hot liquids need to be carefully blended). After blending, add back to the pot, season with salt and pepper and bring up to a simmer. Add the sherry, mix well, and serve immediately.
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