Clear Mushroom Soup with Sherry

In a small bowl, whisk together the chicken stock and milk powder until smooth. Set aside.

Heat butter in a heavy-bottomed saucepan over medium heat. Add onion and garlic, cooking until softened and fragrant, about 3 minutes.

Add both the chopped and sliced mushrooms. Cover and cook for 8 to 10 minutes, allowing the mushrooms to release their moisture.

Remove the lid and increase heat to high. Cook, stirring occasionally, until the mushroom liquid evaporates and the mushrooms begin to caramelize lightly.

Sprinkle flour over the mushrooms and stir constantly for 1 minute to cook the flour.

Gradually whisk in the stock mixture, ensuring no lumps form. Bring to a gentle boil, then reduce to a simmer. (Pour slowly while whisking to prevent lumps - this is the key to a smooth, clear soup.)

Stir in sherry, lemon zest, parsley, and lemon juice. Taste and adjust seasoning as needed.

Serve immediately in warmed bowls.