Mushroom Soup I

Ingredients
12 tbs butter, unsalted

2 small onions, chopped

24 ounces fresh mushrooms, sliced

8 cups chicken stock (see our recipe for chicken stock)

4 sprigs Italian parsley

Salt and pepper to taste

4 ounces good sherry

1. In a Dutch oven, melt 4 tablespoons butter over medium heat and add the onion. Cook until the onion is softened, then add the mushrooms and the remaining butter. Let the mixture sauté for about 8 minutes until onion is translucent. With a wooden spoon, stir in the chicken stock and the parsley and bring to a boil. Reduce the heat and simmer for about an hour.

2. After an hour, remove the parsley and discard. Transfer soup to a blender or food processor and blend until smooth.

3. Return the mix to the Dutch oven, season with salt and pepper, and bring up to a simmer again. Add the sherry and serve immediately. 

Serves 8