Wild Mushroom Soup

• 2 tablespoons unsalted butter
• 1/2 onion, chopped
• 1/2 pound button mushrooms, stemmed and roughly chopped
• 1/2 pound mixed wild mushrooms, stemmed and roughtly chopped (try shitake, morels, oyster, etc.)
• 3 sprigs fresh parsley
• 4 cups chicken or vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 dash fresh lemon juice

1. Melt the butter in a large pot over medium heat. Once melted, add the chopped onions and sweat while stirring until soft and translucent, about 10 minutes.
2. Stir in the chopped mushrooms and cook, stirring often, until soft, about 10 minutes longer. Add the parsley sprigs and the broth. Increase the heat to high until the broth just comes to a boil, then decrease the heat to low and simmer uncovered for 1 hour.
3. Remove the parsley sprigs and discard. Working in small batches, puree the soup until smooth but don't strain. Return the soup to the pot and season with salt, pepper and lemon juice. Adjust seasonings to taste.

unsalted butter, onion, mushrooms, mushrooms, parsley, chicken, salt, pepper, lemon juice

Taken from food52.com/recipes/883-wild-mushroom-soup (may not work)