Champignon Soup

• 2 pound mixed fresh wild mushrooms (except shiitake) or 1 ounce mixed dried mushrooms
• 4 cups chicken broth or water
• 2 cup chopped celery
• 4 cup thinly sliced onion
• 2 tablespoons butter
• Salt and pepper to taste
• Dry white vermouth or dry sherry to taste
• 2 tablespoons chopped parsley
• Chervil sprigs (optional)

1. Clean, trim and thinly slice fresh mushrooms, rinsing well to remove sand.
2. (If using dried mushrooms, soak in 2 cups hot water until soft, about 20 minutes.
3. Remove mushrooms and reserve liquid.
4. Squeeze mushrooms dry, rinse and coarsely chop.
5. Pour liquid through a fine sieve.)
6. Saute the mushrooms, celery and onion in melted butter over medium heat for 2 minutes.
7. Add the chicken broth or water (or the soaking water and 2 cups broth or water) and simmer 20 minutes.
8. Strain the soup and puree the solids with some cooking liquid.
9. (The fresh mushroom soup may be served without pureeing.)
10. Return the puree to the pan and stir in the remaining cooking liquid, adding water if the soup is too thick.
11. Season to taste with salt, pepper and vermouth or sherry.
12. Stir in parsley and garnish generously with chervil.

mushrooms, chicken broth, celery, onion, butter, salt, white, parsley, chervil

Taken from cooking.nytimes.com/recipes/1737 (may not work)