None of these amounts are written in stone. You don’t have to
measure the mushrooms, and you can certainly use more butter, more
sherry, or another herb if you like. Just taste it as you go.
Melt three tablespoons of butter in a sauce pan and saute the onions until they are soft, add one more tbsp. of butter, and then add the mushrooms. (I chop them roughly, but you don’t have to if they are
small) Cook on med-low about 8 minutes, stirring often. Add the stock and the thyme. Add salt and pepper to taste. Bring to a boil and then reduce to a low simmer for 30-40 minutes (you can even let it simmer
for an hour, if you have the time)
Remove the thyme sprigs, and blend with an immersion blender until smooth. Taste, adjust the salt and pepper. Stir in the sherry. Taste again. Stir in a little more sherry if you like.
*Sherry is a fantastic addition to many soups and stews right before serving as well as any sauteed vegetable. A bottle of pale, dry sherry from Trader Joe’s costs about $5. You will never regret buying this ingredient. One splash goes a long way, and it lasts forever.