Mushroom Soup With Sherry And Truffle Oil

• 6 tablespoons butter
• 1 sweet onion, thinly sliced
• 12 ounces cremini mushrooms, quartered
• 4 cups veggie stock
• 1 spring parsley
• 4 ounces dry sherry (do not use cooking sherry)
• fresh cracked pepper
• black truffle oil

1. In a large pot, melt 2 tbsp butter and saute onion until soft but not brown.
2. Add remaining butter, melt, and then stir in mushrooms. Saute 8 minutes.
3. Add sprig of parsley and stock to pot. Bring to a boil then lower heat to a simmer. Cover pot and simmer on low for 1 hour.
4. Turn off heat and puree with immersion blender in pot.
5. Stir in sherry and season with salt and pepper to taste.
6. Ladle into bowls and drizzle with truffle oil and a sprinkle of fresh cracked black pepper.
7. Serve with crusty French bread and brie cheese.
8. Enjoy!

butter, sweet onion, cremini mushrooms, veggie stock, parsley, sherry, fresh cracked pepper, truffle oil

Taken from food52.com/recipes/11123-mushroom-soup-with-sherry-and-truffle-oil (may not work)