Creamy Sherry Mushroom Soup

• 1 pound brown crimini mushrooms or baby bellas
• 2 tablespoons butter
• 1 small yellow onion, chopped
• 2/3 cup Holland House(R) Sherry Cooking Wine
• 2 tablespoons flour
• 3 cups whole milk
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 teaspoon soy sauce
• 1/4 teaspoon dried sage

1. 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.
2. 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.

mushrooms, butter, yellow onion, sherry cooking wine, flour, milk, chicken broth, soy sauce, sage

Taken from www.allrecipes.com/recipe/231906/creamy-sherry-mushroom-soup/ (may not work)