Mushroom Soup
"This is a ridiculously easy soup to make. It's tasty and durable, and it gets even better overnight...."
INGREDIENTS
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6 tbsp/75 g butter
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1 small onion, thinly sliced
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12 ounces/340 g button mushrooms
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4 cups/900 ml light chicken stock or broth
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1 sprig of flat parsley
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Salt and pepper
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2 ounces/56 ml high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup)
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Medium saucepan
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Wooden spoon
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Blender
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