1 lb. fresh mushrooms
6 tbsp. butter
1/2 c. chopped onion
4 tbsp. flour
1 can (10 oz.) beef broth
4 c. half and half
2 tbsp. dry sherry

Remove caps from 6 large mushrooms, slice and use for garnish. Chop remaining mushrooms. Melt 2 tablespoons butter and saute onion for 2 minutes. Add mushrooms, cook until tender. Remove and set aside. Heat 4 tablespoons butter in saucepan and add flour. Cook 2 minutes, stirring constantly. Gradually add beef broth and half and half. Cook until soup begins to thicken, add mushroom mixture. Garnish and serve.