 |
Prep Time: 0 Minutes Cook Time: 9 Minutes |
Ready In: 9 Minutes Servings: 4 |
|
gud for health!!! Ingredients:
6 tablespoons butter |
1 onion, thinly sliced |
12 ounces button mushrooms, halved |
4 cups chicken or vegetable stock |
1 sprig parsley |
2 ounces sherry |
salt and pepper |
Directions:
1. 1. Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned.
2. 2. Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes.
3. 3. Pour in the stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour.
4. 4. Puree using immersion blender or pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.
|
|