Author Notes
Inspired by Anthony Bourdain's Mushroom Soup at Les Halles, this is easy, filling, and so perfect for a cold night. —ModernSwap
Ingredients
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6 tablespoons
butter
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1
sweet onion, thinly sliced
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12 ounces
cremini mushrooms, quartered
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4 cups
veggie stock
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1
spring parsley
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4 ounces
dry sherry (do not use cooking sherry)
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fresh cracked pepper
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black truffle oil
Directions
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In a large pot, melt 2 tbsp butter and saute onion until soft but not brown.
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Add remaining butter, melt, and then stir in mushrooms. Saute 8 minutes.
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Add sprig of parsley and stock to pot. Bring to a boil then lower heat to a simmer. Cover pot and simmer on low for 1 hour.
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Turn off heat and puree with immersion blender in pot.
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Stir in sherry and season with salt and pepper to taste.
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Ladle into bowls and drizzle with truffle oil and a sprinkle of fresh cracked black pepper.
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Serve with crusty French bread and brie cheese.
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Enjoy!
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