3/4 lb. Portabello mushrooms
1 small onion
1 tbsp. unsalted butter
1 1/2 c. water
1/2 c. heavy cream
2 tbsp. medium-dry sherry
2 tbsp. thinly sliced fresh chives

Quarter and thinly slice mushrooms and chop onion. In a heavy saucepan, cook mushrooms and onion in butter over moderate heat. Stirring occasionally, until softened and any liquid mushrooms give off is evaporated. Add water and cream and simmer 15 minutes. In a blende, puree half of the mixture (using caution when blending hot liquids) and stir puree, sherry, salt and pepper into the mixture remaining in the pan. Heat soup until hot and stir in chives.

Serves 2 as first course.