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Export 12 ingredients for grocery delivery
Step 1
Melt butter in a large heavy-bottomed soup pot over medium-high heat. Add garlic and onion and cook, stirring until starting to brown and soften, 4 to 6 minutes.
Step 2
Add mushrooms salt, thyme and pepper, and cook stirring often until the mushrooms have released their juices and the juices have evaporated, 5 to 7 minutes. Add sherry and rosemary, bring to a simmer and let sherry evaporate until dry.
Step 3
Sprinkle flour over the vegetable mixture and stir to coat.
Step 4
stir in broth, increase heat to high and bring to a simmer, stirring continuously until the soup has thickened slightly. Add milk and return to a simmer, stirring often.
Step 5
Remove from the heat, stir in chives. Ladle into bowls and drizzle with truffle oil, if using.
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