Ingredients

2 Medium Shallots, minced
1 Tbsp. Olive Oil
1 Tbsp. butter
8 Oz. Fresh Shiitake Mushrooms, sliced
8 Oz. Fresh Cremini Mushrooms, sliced
8 Oz. Fresh Button Mushrooms, sliced
1 Tbsp. Flour
1/3 Cup Vermouth (Dry white wine also works)
2 Cups Beef stock
1/2 Cup Water
salt and pepper
1/4 Tsp. minced fresh rosemary
1/4 Cup Sour Cream
1/4 Cup chopped fresh parsley

Method

1) Saute the shallots in the olive oil and butter in a saucepan until tender over medium heat.
2) Add the mushrooms, mix well. Saute until the mushrooms are tender and most of the liquid has been absorbed.
3) Sprinkle with flour. Cook for 2-3 minutes, stirring constantly. Stir in the vermouth, beef stock, water, salt and pepper to taste - mix well.
4) Simmer for 30 minutes. Stir in the rosemary, simmer another 3 minutes.
5) Ladle into soup bowls. Top each serving with sour cream and parsley.
6) Serves 4.
7) Serve to greedy children