Creamy Sherry Mushroom Soup Recipe

Wipe mushroom caps with a damp cloth. Trim stems and coarsely chop mushrooms. In a 6-quart pot melt butter with onion. Add mushrooms and sherry cooking wine. Cook over high heat stirring occasionally 8-10 minutes or until most but not all of the liquid is absorbed. Sprinkle flour over mushrooms; stir in milk broth soy sauce and sage. Bring to a boil then immediately reduce heat. Simmer gently 10 minutes stirring occasionally.

Remove soup from heat. Use an immersion blender to puree soup. Or pour soup into a blender in three batches. Blend each batch until smooth and return to pot to keep warm. Serve garnished with sniped chives or mild green onion.