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Ingredients
  • 6 tbsp/75 g butter
  • 1 small onion, thinly sliced
  • 12 ounces/340 g button mushrooms
  • 4 cups/900 ml light chicken stock or broth
  • 1 sprig of flat parsley
  • Salt and pepper
  • N/A freshly ground black pepper
  • 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)
  • subheading: Equipment:
  • Medium saucepan
  • Wooden spoon
  • Blender
Steps
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