Crimini Mushroom Soup

The simplest and most delicious mushroom soup you’ll ever make. Quick enough for family supper, elegant enough for a warm dinner party appetizer.

Ingredients
6 tablespoons butter
1 small onion, thinly sliced
1 package Crimini mushrooms
1 carton sodium-free chicken stock
Pinch of dried thyme
Salt and pepper
2 tablespoons Fino sherry

Melt 2 tablespoons butter over medium heat. Add onion and cook until softened.

Add the mushrooms and the remaining butter. Sweat the vegetables for about 8 minutes, but don’t brown them.

Stir in the chicken stock and the thyme and bring to simmering point. Cook on medium-low heat for 45 minutes-1 hour

Let the soup cool for a few minutes, then blend until smooth. When blended, return the mix to the pot, season to taste with salt and pepper, and bring up to a simmer again.

Add the sherry, stir, and serve piping hot with thinly sliced toast triangles.

Adapted from Anthony Bourdain’s Les Halles Cookbook

via modernemama