1. Soup-melt 1 tablespoon butter in a large Dutch oven or soup pot over low heat. 2. Toss in the onions and garlic, season with salt and white pepper; cook, stirring often, for about 5 minutes, until the vegetables are soft. 3. Add in the mushrooms and remaining tablespoon butter; increase heat to medium; cook, continuing to stir, for another 3 minutes, until the mushrooms release their liquid. 4. Increase heat to high and cook until almost all the liquid evaporates. 5. Add in the wine and let it boil until it almost evaporates. 6. Toss the herbs into the pot; add in the broth, and bring to a boil. 7. Decrease the heat, cover the pot almost completely, and cook at a gentle simmer for 20 minutes. 8. Pull out the rosemary sprig (it will have lost its leaves). 9. Working in small batches in a blender or food processor, puree the soup until it is very smooth; or use an immersion blender (blender will give you the smoothest texture). 10. Taste for salt and white pepper. 11. Pour the soup back into the pot and heat it gently; it shouldn't boil, but it should be very hot. 12. Salad-divide the mushrooms, scallions, parsley, and chives among six soup plates; season lightly with salt and white pepper. 13. Ladle the soup into the soup plates, and top each with a dollop of creme fraiche, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
