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Ingredients

How to make it

  • Melt butter in saucepan over medium heat. Sweat spring onions in pan.
  • Add mushrooms. Coat mushrooms with butter and stir occasionally until they begin to express their juices.
  • Remove 1/3 of the mushrooms allow to cool a bit and puree them. Lower heat on remaining mushrooms.
  • Meanwhile, in a stockpot, add chicken stock, and sherry. Bring to a slow, rolling boil for about 10 minutes, allowing stock to reduce a bit.
  • Lower heat to a simmer. Add mushroom puree and continue simmering for about another 10 minutes allowing the flavors to marry.
  • Add the remaining mushrooms, season soup with salt, pepper and lemon juice to taste, blend well.
  • Add cream, check again for seasoning.
  • Add fresh chopped herbs.
  • Just before serving whisk in 2 tablespoons of cold butter. Serve.
  • Garnish with full sprigs of herbs.

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