Preparation Time10 minutes
Heat the oil in a thick bottomed saucepan, add the onions and garlic, fry gently for 2-3 minutes until they start to soften but with not too much colour
Stir in the mushrooms, continues cooking for 5 minutes stirring occasionally
Pour in the sherry and the mushroom stock mix, bring to the boil and simmer for 20 minutes until the ingredients are tender
Liquidise the soup with a hand blender or food processor until velvety smooth. Pass through a sieve into a clean sauce pan.
Bring back to the boil, season to your taste with sea salt and ground pepper, stir in the parsley. Serve in warm bowls.
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