Instructions:

1. Heat a large stock pot on medium-high and melt:
• 1 ¹/₂ TBS butter, unsalted
2. Add and sauté:
• 1 ¹/₂ lb mushrooms , sliced
• ¹/₄ tsp salt
• ¹/₈ tsp black pepper, ground
3. Stir occasionally and cook for about 8 minutes, or until golden brown.
4. Reserve mushrooms for later.
5. In the same stock pot over medium heat, melt:
• 1 ¹/₂ TBS butter, unsalted
6. Add and sauté:
• 1 small onion , finely chopped
• 1 shallot , finely chopped
7. Cook for 2-3 minutes until just softened.
8. Sir in:
• 3 TBS all-purpose flour
9. Continue cooking for 2-3 minutes.
10. Add to the stock pot and stir well:
• 3 TBS sherry
• 6 cup vegetable stock
11. Set aside about one quarter of the mushrooms.
12. Add the remainder to the stock pot and reduce heat, cover and simmer for 20 mins., stirring occasionally.
13. Using a hand blender, purée soup until smooth.
14. You can also use a blender, but make sure soup has cooled before placing inside blender. Work in batches and return soup to the stock pot.
15. Stir in reserved mushrooms with:
• ¹/₃ cup half-and-half
• 2 TBS parsley, American , chopped
16. Cook for 5 minutes and taste to adjust seasonings.
17. Garnish with:
• ¹/₄ cup sour cream
• 1 TBS parsley, American , chopped