Champignons de Paris (Parisian Mushroom) Soup

2 tablespoons unsalted butter

1½ large onions, coarsely chopped

3 large garlic cloves, split, germ removed, and coarsely chopped

Salt and freshly ground white pepper

1½ pounds white mushrooms, wiped clean, trimmed, and sliced

½ cup dry white wine

2 parsley sprigs

1 rosemary sprig

6 cups chicken broth or water (if you're using water, you can add 2 large or 4 regular-sized chicken bouillon cubes)

Melt 1 tablespoon of the butter in a large Dutch soup pot over low heat.
Toss in the onions and garlic, season with salt and pepper, and cook, stirring often, for about 5 minutes, until the vegetables are soft.
Add the mushrooms and the remaining tablespoon of butter, raise the heat to medium, and cook, continuing to stir, for another 3 minutes or so, until the mushrooms release their liquid.
Increase the heat to high and cook until almost all of the liquid evaporates.
Pour in the wine and let it boil until it, too, almost evaporates.
Toss the herbs into the pot, add the broth or water (and the bouillon cubes, if you're using them), and bring to a boil.
Lower the heat, cover the pot almost completely, and cook at a gentle simmer for 20 minutes.
Working in small batches in a blender or food processor, puree the soup until it is very smooth; or use an immersion blender.
Season with salt and white pepper.
Pour the soup back into the pot and heat it gently - it shouldn't boil, but it should be very hot.
STORING - The soup can be covered and refrigerated for up to 3 days or packed airtight and frozen for up to 2 months.

Course🍤Appetizer

Diets🌾Gluten-free...

Category🍲Soup

Cuisine🇫🇷French

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m