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Parve
Easy
3 Servings
Allergens 
No Allergens specified
This one brings sophistication to a new level. Prepare your taste buds!
1/4 cup Tuscanini Olive Oil
1 large Spanish onion, diced
4 cubes Gefen Frozen Garlic
4 portobello mushrooms
8 ounces button mushrooms
2 ounces cremini mushrooms
1/4 cup fresh checked parsley
1/4 cup sherry cooking wine
1 teaspoon salt
1/4 teaspoon Pereg Pepper
4 and 1/2 cups water
In a medium-sized pot, heat oil. Sauté onion and garlic until fragrant, about three minutes.
Remove stems and gills from portobello and cremini mushrooms and slice. Slice button mushrooms. Add all mushrooms to the pot and stir. Sauté over low heat for 10 minutes.
Stir in remaining ingredients and bring to a boil. Lower heat and simmer for 45 minutes.
Blend with an immersion blender.
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