I love Mushrooms and I love soup. Now combine the two in a delicious Mushroom Soup. The best Mushroom Soup is the homemade kind. This hub has one of the best Mushroom Soup recipes around.

Ingredients

6 tbsp/75 g butter

1 small onion, thinly sliced

12 ounces/340 g button mushrooms

4 cups/900 ml light chicken stock or broth

1 sprig of flat parsley

Salt and pepper

2 ounces/56 ml high-quality sherry

Method

In the medium saucepan, melt 2 tablespoons/28 g 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 doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.

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 with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?

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.