Cream of Mushroom Soup

¼ cup butter

2 onions, finely chopped

1 ½ lbs mushrooms, finely chopped

¼ cup all-purpose flour

5 cups chicken stock

salt and freshly ground pepper

1 cup light or whipping cream

1 tbsp dry sherry (optional)

In large saucepan or soup pot, melt butter; cook onions until tender but not browned. Stir in mushrooms and cook for a few minutes longer. Sprinkle with flour and cook, stirring for 5 minutes.

Stir in stock and bring to boil. Season with salt and pepper to taste. Reduce heat, cover and simmer for about 30 minutes.

Puree soup in blender or food processor and return to saucepan. Stir in cream and heat through. Stir in sherry, if using. Garnish with sliced mushrooms before serving. Makes 6 servings.

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Cream of Mushroom Soup