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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