Mushroom Soup (Soupe Aux Champignons)

• 4 tablespoons butter
• 1 cup coarsely chopped onion
• 1 cup finely chopped celery, optional
• 1 1/4 pounds mushrooms, thinly sliced, about 7 cups
• Juice of 1 lemon
• 1/4 cup flour
• 6 cups rich, unsalted chicken, veal or beef broth
• Freshly ground black pepper to taste
• 1/4 cup dry Sherry wine

1. Melt half of the butter in a large saucepan and add the onion and celery.
2. Cook, stirring often, about two minutes.
3. Add the mushrooms and lemon juice and stir.
4. Cover and cook over low heat about 15 minutes.
5. Sprinkle the mushroom mixture with flour and stir to coat evenly.
6. Add the broth and stir.
7. Simmer, uncovered, about 10 minutes.
8. Pour and scrape the mixture into the container of a food processor.
9. Process to a fine puree.
10. Return the mixture to a saucepan and bring to the boil.
11. Swirl in the remaining two tablepoons of butter and add a generous grinding of pepper.
12. Add the wine and serve hot.

butter, onion, celery, mushrooms, lemon, flour, rich, freshly ground black pepper, sherry wine

Taken from cooking.nytimes.com/recipes/25 (may not work)