6 tbsp. butter
1 med. onion, finely chopped
1/2 lb. fresh mushrooms, chopped
3 tbsp. flour
1/2 tsp. meat concentrate or 1/2 tsp. Maggi Instant Beef Bouillon
3 c. beef stock or canned beef broth
1 bay leaf
1/8 tsp. fresh ground pepper
3/4 c. light cream or half and half
2 tbsp. sherry

Melt butter in heavy pan. Add chopped onion and stir over moderate heat until onions are transparent. Add mushrooms, stir for 4 minutes. Remove mixture from heat. Blend in flour and bouillon. Add beef stock. Slowly stir constantly, avoid lumps. Add bay leaf. Simmer for 5 minutes. Remove bay leaf. Stir in cream. Add sherry. Let simmer for a few minutes. Garnish with croutons and parsley.

This soup is very easy to make and does not demand a lot of time. It makes an excellent opening course or can be served with several other types of soup for a soup supper on a cold winter evening around the fireplace. Can be made ahead and frozen. Homemade croutons are an added touch. The mushrooms and onions can be easily prepared in the food processor. DO NOT CHOP THE MUSHROOMS TOO SMALL.