Directions:
- 1. Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned.
- 2. Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes.
- 3. Pour in the stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour.
- 4. Puree using immersion blender or pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 705.47 Kcal (2954 kJ) | ||
| Calories from fat | 474.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.75g | 81% | |
|---|---|---|---|
| Cholesterol | 258.74mg | 86% | |
| Sodium | 173.46mg | 7% | |
| Potassium | 764.28mg | 16% | |
| Total Carbs | 5.04g | 2% | |
| Sugars | 2.8g | 11% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 45.64g | 91% | |
| Vitamin C | 11.1mg | 18% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.2mg | 18% | |
| Calcium | 40.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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