12 oz button mushrooms, cleaned (quartered if large)
1 medium onion, thinly sliced
5 tablespoon unsalted butter, divided (I didn't have any so I just used regular butter)
4 cups chicken stock
several sprigs of fresh parsley
salt and pepper to taste
1 - 2 tablespoons dry sherry
In a medium saucepan, melt 2 tablespoon butter over medium heat until the foaming ahs subsided. Add onion and sweat, stirring occasionally, until the onions are soft and translucent, about 8 minutes (if the onions are taking on color, lower the heat). Add the remaining 3 tablespoons butter and the mushrooms and cook, stirring occasionally, for about 10 minutes (the mushrooms will become softer and cooked through but still retain their shape - no browning!!).
Add salt, chicken stock and parsley sprigs. Bring to a boil, stir, then reduce heat. Simmer gently for 1 hour, stirring occasionally.
Remove pot from heat. Let cool for 15 minutes. Take out and discard the parsley sprigs. Using either a regular blender or an immersion blender, puree the soup until it is a fine consistency and the liquid has thickened. Return the soup to the pot. Add the dry sherry (to taste), salt and pepper.
Bring soup back to a simmer, stirring, to heat through. Serve and enjoy. It's a rich and full bodied mushroom soup.
If I figure out how to use this as a base for cream of mushroom soup, I will add it to this blog.