Instructions: In a skillet over medium heat, melt butter and saute shallots with mushrooms until tender, about 20 minutes.

Using a slotted spoon, transfer shallots and mushrooms from pan and add to food processor bowl or blender.

Pour chicken stock into skillet, scraping up any browned bits from bottom and heat on low for 10 minutes. Add thyme and sherry and stir.

Remove from heat and pour into food processor/blender.

Add ALOUETTE and puree until smooth. Pour into a soup pot and simmer gently over low heat until warm. Do not boil.

Note: Couldnt get shallots so I used green onions.

Serving Ideas : Garnish with fresh parsley or red bell pepper

NOTES : This was super easy to make and tasted even better the following day. Just make sure you heat up slowly and dont boil.

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