Mushroom Soup With Sherry And Truffle Oil

1. 1

   In a large pot, melt 2 tbsp butter and saute onion until soft but not brown.

2. 2

   Add remaining butter, melt, and then stir in mushrooms. Saute 8 minutes.

3. 3

   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.

4. 4

   Turn off heat and puree with immersion blender in pot.

5. 5

   Stir in sherry and season with salt and pepper to taste.

6. 6

   Ladle into bowls and drizzle with truffle oil and a sprinkle of fresh cracked black pepper.

7. 7

   Serve with crusty French bread and brie cheese.

8. 8

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.