Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh sliced button mushrooms ((such as crimini))
  • 1 large onion ((diced))
  • 3 tbsp unsalted butter
  • 2 garlic cloves ((minced))
  • 4 cups chicken broth
  • 3 lemon thyme or thyme sprigs ((small))
  • 2 parsley stems
  • ¼ cup dry sherry

Instruction

  • In a large pot, melt butter and cook mushrooms with a pinch of salt for 15 minutes on medium-high heat. Stirring often.
  • Add onion and cook for 4 minutes or until soft and translucent. Add garlic and stir for 1 minute. Stirring often.
  • Tie thyme sprigs and parsley into a small bundle with kitchen twine then add into the pot.
  • Add broth and bring to a boil then lower the heat. Simmer the soup, uncovered, for an hour,  stir occasionally.
  • Remove the parsley and thyme bundle from the soup.
  • Let the soup cool for a few minutes then carefully blend the soup in a blender or using an immersion blender.
  • Return soup to pot and stir in dry sherry. Simmer for 3-5 minutes on medium-low heat. Add salt/pepper if necessary.
  • Turn off the heat. Serve and enjoy with pan-fried mushrooms and/or toasted French baquette.