Mushroom Onion Soup With Rosemary And Lavender

1. 1

   Thinly slice a half a large sweet onion.

2. 2

   Slice enough mushrooms to fill about 3 cups. Saute the onions and mushrooms in a heavy pot in about a tablespoon of butter. Add pepper. Once sauted, add enough hot water about 1 inch above the mushroom and onions. Add 3 to 4 tablespoons of lavender and 2 tablespoons of chopped rosemary. Add 1 Tablespoon of Black truffle oil and pinch of Flor de sel. Cook on low till mushrooms and onions are cooked.

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