3. In a separate pot, add the remaining ghee or butter. Melt and then add the chopped onions. Sautee until the onions are clear. Add the onions and all the butter or ghee to the browned mushrooms (not while the mushrooms are still cooking)
The consistency and texture after pureeing is very silky, creamy and full bodied. The soup has body but is not a thick, viscous soup. However, if you do want to have a thicker version of this soup, either reduce the liquid stock (maybe reduse by 200 g) or add more mushrooms (add 200 g more mushrooms). This will result in a fuller-bodied version.
You can serve this soup either nice and hot or chilled. Both ways, the soup is extremely flavorful. If you make extra, the soup will keep well in the refrigerator for several days, if stored in a sealed glass container.