Paris Mushroom Soup
From Dorie Greenspan's my french table.
2 Tb butter
1 1/2 lg onions, coarsely chopped
3 lg garlic cloves, germ removed and coarsely chopped
1 1/2 pounds white mushrooms, cleaned, trimmed, sliced
1/3 C dry white wine
2 parsley sprigs
1 rosemary sprig
6 C chicken broth
Melt 1 Tb butter in large Dutch oven or soup pot over low heat. Toss in onions and garlic, season with salt/pepper, and cook, stirring often for about 5 minutes until soft.
Add mushrooms and remaining butter, raise heat to medium, and cook/stir for 3 minutes or so until mushrooms release heir liquid. Increase heat to high and cook until almost all liquid evaporates.
Pour in wine and let it boil until it, too, almost evaporates.
Toss herbs into pot, add broth, and bring to boil. Lower heat, cover almost completely, and cook at gentle simmer for 20 minutes. Remove rosemary sprig.
Puree soup until very smooth, adjust seasonings, and serve.