John Myers
Ingredients for 4 servings:
- 10 g butter
- 1 tbsp olive oil
- 1 onion(s), thinly sliced
- 500 g mushrooms, brown, sliced
- 1 liter chicken broth
- 4 tbsp dry sherry
- 100 ml sweet cream
- Salt
- Pepper, freshly ground black
- 2 tbsp fresh parsley, finely chopped
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Heat the butter and oil in a large pot or deep frying pan over medium-high heat. Add the sliced onion and sauté for 4 minutes, stirring frequently. Add the sliced mushrooms, reduce the heat to medium-high, and cover to allow the mushrooms to release their juices. Sauté the mushrooms and onion for 2 minutes, stirring occasionally. Remove the lid from the pan and increase the heat to medium-high. Sauté the mushrooms and onion for about 10 minutes, stirring occasionally, until all the liquid has evaporated. Then cook for another 5 to 10 minutes, until the mushrooms and onion are golden brown, stirring constantly to prevent burning. Add the chicken stock and sherry and season with salt and a little pepper. Simmer the soup for another 15 minutes. Stir in the cream and chopped parsley, and reheat the soup before serving. This soup can be made a day ahead and refrigerated. It then tastes milder and more rounded after warming up.
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