Mushroom Bisque

• 2 pounds portobello mushrooms or fresh regular
• 2 quarts chicken broth
• 2 onions mediums, chopped
• 12 tablespoons butter 1 1/2 sticks
• 1 cup flour
• 6 cups whole milk
• 2 cups whipping cream
• salt to taste
• freshly ground black pepper to taste
• 1 cup sherry

1. In a food processor, chop mushrooms very fine. Place in a soup kettle with broth and onions. Simmer, covered, 25 to 30 minutes.
2. Meanwhile, melt butter in a 2-quart saucepan over medium heat. When bubbly, stir in flour with a whisk. Cook and stir 3 minutes.
3. While roux cooks, bring milk just to a boil. When roux is done, add milk all at once, stirring or whisking vigorously until smooth. Cook and stir white sauce over medium heat 5 minutes, until thickened and smooth.
4. Stir in cream. Add to broth mixture, stirring with a spoon until smooth. Season to taste with salt and pepper. Add sherry and heat through.

portobello mushrooms, chicken broth, onions, butter, flour, milk, whipping cream, salt, freshly ground black pepper, sherry

Taken from www.yummly.com/recipe/Mushroom-Bisque-1665269 (may not work)