from Anthony Bourdain’s Les Halles Cookbook
6 tablespoons butter
1 onion, thinly sliced
12 ounces button mushrooms, halved
4 cups chicken stock
1 sprig parsley
2 ounces sherry
salt and pepper
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 chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour.
4. 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.
Alternately, please find the appropriate entry under the ‘Soups’ menu on your ASP console.