Mushroom Soup

I had a package of mushrooms in the refrigerator
and decided to make a good for you and tasty soup.

Ingredients:
6 tablespoons unsalted butter
1 onion, peeled and thinly sliced
12 ounces mushrooms, sliced
4 cups low sodium chicken stock
1/2 teaspoon dried parsley
2 ounces dry sherry
salt to taste
ground black pepper to taste


Directions:

Over medium heat, melt two tablespoons of the butter in a saucepan.
Toss in the onion and cook until soft but not browned.
Toss in the remaining butter and then add the mushrooms.
Saute on medium heat for about 8 minutes.
Pour in the chicken stock, add the parsley, and bring to a boil.
Reduce to a simmer and cook for an hour.
Puree soup with an immersion blender.
Pour in the sherry, and season with salt and pepper.