• 4 tablespoons olive oil
• 2 1/2 cups thinly sliced onions
• 2 tablespoons slivered garlic
• 1 1/2 pounds fresh Trumpet Royale and Alba Clamshell mushrooms, wiped clean and thickly sliced
• 1 1/2 cups fresh tomatoes, diced (or canned diced tomatoes in juice)
• 6 cups rich chicken or mushroom stock
• 1/3 cup Amontillado sherry
• 2 tablespoons finely grated lemon zest
• Salt and freshly ground black pepper
• Parmesan or Asiago cheese, freshly grated, for serving
• Parsley, chives, basil and/or chervil, chopped

Heat 2 tablespoons of the olive oil in a large deep saucepan and cook the onions and garlic over moderate heat until they are lightly golden.

While onion mixture is cooking, sauté the mushrooms in the remaining 2 tablespoons olive oil in a separate sauté pan over high heat until they are cooked through and lightly browned. Add the mushrooms, tomatoes, and stock to the onion mixture. Bring to a boil and then reduce heat and simmer for 3 or 4 minutes. Stir in the sherry and zest and correct the seasoning with salt and pepper.

Serve the soup in warm bowls or mugs, garnished with a good sprinkling of cheese and chopped fresh herbs.