1 pound of mixed mushrooms (shitake, cremini, button, oyster, or other) sliced
1 medium onion, chopped
1 cup Italian parsley, roughly chopped
1/4 cup unsalted butter
1 tablespoon flour
14 ounce can of low-sodium beef broth
1 cup sour cream
sherry cooking wine
fresh crispy bacon crumbles
Melt butter in large skillet overt high heat. Add mushrooms, onion, and parsley, stirring until all juices have evaporated.
Stir in flour. Remove from heat, and blend in broth. Bring to a boil. stirring thoroughly.
Whirl mixture with sour cream in a blender until smooth. Place in saucepan, and heat to a serving temperature, being careful not to scorch the soup.
Serve with a splash of sherry and some bacon crumbles atop each serving.
Makes four large or six small servings.
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