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Mushroom Soup

4 tablespoons butter
1 onion, thinly sliced
12 ounces button mushrooms, halved
4 cups chicken stock
1 sprig parsley
1 oz sherry
1 oz vermouth
salt and pepper, to taste
1. Over medium heat, melt two tbsp 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) or use an immersion blender, and process until smooth. Return to  a simmer. Pour in the sherry, vermouth and season with salt and pepper. Serve at once