1 1/2 lbs. mushrooms
1 med. onion

Slice both and saute in butter until cooked. Add salt, pepper, parsley and 1/4 cup sherry (medium to dry). Add 6 cups chicken broth. Blend in blender. Add 2 cups light cream (may be served without cream).

If taste desires, you may add a touch more sherry. If adding cream, do not boil, just heat through.