1 lb. cleaned and sliced fresh mushrooms
3 tbsp. butter
2 tbsp. flour
4 c. chicken stock
1/4 c. dry sherry

Place mushrooms in soup pot without water or oil. Cover and cook over very low heat for about 15 minutes until only a small amount of mushroom liquid remains. Add butter and when melted, sprinkle with flour. Cook, stirring, for a few minutes longer. Slowly add chicken stock, stirring constantly. Simmer for 10 minutes.

With slotted spoon, remove mushrooms and transfer to a blender or food processor. Add sherry, blending until smooth. If needed, add 1/4 cup of soup liquid to achieve a smooth puree. Stir pureed mushrooms into the soup, reheat, and serve. Season to taste. Serves 6.