Mushroom Soup with Sherry and Truffle Oil

Mushroom

Course Soups and Stews

Ingredients in this Recipe

1 spring parsley
1 sweet onion, thinly sliced
12 ounces cremini mushrooms, quartered
4 ounces dry sherry (do not use cooking sherry)
6 tablespoons butter
black truffle oil

Recipe Preparation

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