Created by ellie on September 18, 2022
Step 1: In a large pot add the butter over medium heat and then add the carrot, celery and onion, sautéing until softened. Stir in mushrooms and acorns, stirring to combine.
Step 2: Stir in sherry or wine, bay leaves and stock and let the soup simmer for an hour, covered. Let soup cool then puree using an immersion blender. Add salt. Reheat soup, if needed.
Step 3: Remove from heat and stir in yogurt and top with the parsley.