Creamy Wild Mushroom Soup with Pecorino recipe | PCC Community Markets

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 large yellow onions, coarsely chopped
• 1/2 pound brown or white button mushrooms, sliced 1/4-inch-thick
• 1/2 pound wild mushrooms, sliced 1/4-inch-thick
• 1 large russet potato, peeled and coarsely chopped
• 1 tablespoon chopped Italian parsley, plus additional for garnish
• 2 teaspoons coarse salt
• Freshly ground black pepper, to taste
• 4 cups vegetable or chicken stock
• 1/2 cup cream or crème fraîche
• 2 teaspoons Worcestershire sauce
• 1/2 cup finely grated aged Pecorino cheese