12 servings

2 T — olive oil or butter
1/2 — cup fresh onion, chopped
6 — cups fresh mushrooms (mix of types), sliced
1 1/2 tsp — dried parsley
1 — bay leaf
1/4 tsp — dried thyme (or 1 tsp fresh)
1/2 tsp — pepper
1/4 cup — sherry
1/2 tsp — fresh lemon juice
1 qt — chicken broth, or vegetable broth
1 cup — whipping cream, or evaporated milk

1. Heat oil in a large stockpot.
2. Add onion & mushrooms, sauté until vegetables are tender (about 8-10 minutes).
3. Add seasonings, sauté, stirring frequently, 8 minutes.
4. Add sherry, lemon juice & broth. Stir well, including scraping bottom of pot. Bring to a boil; reduce heat; simmer 20-25 minutes.
5. To thicken, puree 2 cups soup in blender until smooth.
6. Stir puree back into rest of soup in pot.
7. Finish with cream / milk. Bring back to 1800F. Serve hot.

*Note: Substituting evaporated milk will reduce the calories by 20% and fat by 50%.