Sliced Mushroom Soup
Time: 12 Serving:6
- 6 tablespoons/75 grams butter
- 1 small onion, thinly sliced
- 340 grams mushrooms
- 4 cups/900 milliliters light chicken stock or broth
- 1 sprig of flat parsley
- Salt and pepper
- 56 milliliters high-quality sherry
In a medium saucepan, melt 2 tablespoons/28 grams 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.
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.