This is sooooo easy and can be done during the week....
5 tbsp butter
1 medium onion chopped
16 oz mushrooms (fresh white, or shiitake or mixed) sliced
4 cups chicken stock
salt/pepper
2 oz sherry
2/3 cup of milk (optional)
In a medium saucepan, melt 2 tbsp butter and cook onions over medium heat until soft.
Add the remaining butter and the mushrooms and stir and sweat mushrooms for 8-10 min.
Don't let the onions brown.
Stir in chicken stock and salt/pepper, bring to a boil, reduce heat, cover and let cook 1 hour.
After an hour, let soup cool for a couple of minutes and put in two batches in blender (careful to pulse in short blasts so as not to burn yourself.)
Return soup to pot, add sherry and thin out with a little milk.
Bring up the heat and remove just before boiling. Adjust seasoning.
For extra enhancement, add a small pile of chopped chives to garnish and 5 drops of truffle oil.
Enjoy!
