Shallots sauté in butter until translucent before whole-wheat flour toasts in the pot, then stock whisks in cup by cup and mushrooms simmer for a full half hour, finished with a splash of sherry vinegar.
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In 1-gallon pot, heat butter or olive oil. Add shallots and sauté until translucent. Add flour; stir 4-5 minutes , until toasted.
Add stock 1 cup at a time, whisking to blend. Bring soup to , add salt.
Add mushrooms to soup. 30 minutes .
Puree soup in blender. Add sherry and black pepper. Adjust seasonings. Serve garnished with parsley sprig.
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