Mushroom Soup

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1/2 ounce dried wild mushrooms, minced

1/2 cup water

1/2 cup dry white wine

4 tablespoons unsalted butter

1 large white onion, chopped

3 cloves garlic, minced

16 ounces white mushrooms, chopped

1 small sprig rosemary (optional)

5 cups chicken or vegetable stock

1-2 teaspoons salt

1-4 teaspoons black pepper

He has another similar recipe for a creamy mushroom soup where you puree it and add sherry at the end - it's the best ever! And like he says in the recipe, even better the next day.


This is a ridiculously easy soup to make. It's tasty and durable, and it gets even better overnight.

6 tablespoons butter

1 small yellow onion, thinly sliced

12 ounces white button mushrooms

Can used varied mushrooms too.

4 cups light broth

1 sprig of flat leaf parsley

Salt and pepper to taste

2 ounces high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup)

In a medium saucepan, melt 2 tablespoons of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion

After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and wit

OR - use an immersion blender right in the soup pot and puree until SMOOTH.

When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.

Makes 4 servings.

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