Shelly's Recipe

MUSHROOM SOUP

Category: Soups

6 tbsp butter
1 small onion, thinly sliced
12 oz. sliced white mushrooms
4 cups chicken stock or broth
1 sprig of parsley
Salt and pepper to taste
2 oz. sherry
a little butter
3 grams dried morels

Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the onion and cook until it's soft and translucent. Add the remaining butter and mushrooms. Cook for 8 minutes, stirring occasionally, making sure the onion doesn't brown. Add the chicken broth and the parsley, stir and bring to a boil. Turn down the heat and simmer for about an hour.

Remove the parsley and discard. Transfer the soup to the blender and blend at high speed until smooth, you may need to do this in batches. Return to the saucepan, season with salt and pepper and bring to a simmer again. Add the sherry and mix well.

If making in advance, let the soup cool, put in the fridge and re-warm before you're ready to serve.

Soak the dried mushrooms in water, drain. Melt the butter and sear the mushrooms for a few minutes. Add to the soup and serve.