Mushroom Soup

• 3 tablespoons unsalted butter
• 3 tablespoons extra virgin olive oil
• 1 onion, diced
• 12 ounces mushrooms, mine were sliced
• 32 ounces chicken broth
• 1 teaspoon dried parsley
• 2 ounces sherry
• salt and pepper to taste

Directions

In a heavy pot heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add the onion, 1/2 teaspoon of salt and 1/4 teaspoon of pepper and cook until soft, but not browned. Add the rest of the olive oil and butter to the pot. Add the mushrooms to the pot. Season with another 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir to combine and cook for eight minutes.

Pour the chicken broth into the pot. Add the parsley and bring to a boil. Reduce to a simmer and cook for an hour.

Remove the pot from the heat. Using an immersion blender, puree the soup to the consistency you prefer. Return the pot to the heat. Add the sherry and taste for seasoning.