1 lb. mushrooms, sliced
3 tbsp. butter
2 tbsp. flour
2 c. chicken broth
1/4 c. dry sherry

Place mushrooms in soup pot without water or oil. Cover, cook over very low heat for 15 minutes until only a small amount of mushroom liquid remains. Add butter; when melted, sprinkle with flour. Cook, stirring, a few minutes to blend. Slowly add chicken stock, stirring; simmer 10 minutes. With slotted spoon, transfer mushrooms to blender. Add sherry, blend until smooth. If needed, use 1/4 cup of soup liquid to achieve a smooth puree. Stir pureed mushrooms into soup, reheat. Makes 4 servings.