1 tablespoon butter

2 cloves garlic, chopped

1 cup onions, chopped

1/2 cup celery, chopped

8 cups mushrooms, trimmed and quartered

1/4 cup flour 

1/4 cup sherry

6 cups Vegetable Broth

3/4 cup heavy cream

1 teaspoon salt

1/2 teaspoon black pepper

chives, for garnish , (optional)

Melt butter in a large nonstick saucepan.  Add garlic, onion and celery.  Cook over medium-high heat 5-7 minutes.  Stir in mushrooms and cook 6-8 minutes.  Sprinkle with flour and stir; cook one minute.  Add sherry and broth.  Bring to a boil then reduce to a simmer.  Cook 25 minutes.  Cool slightly and puree in batches with hand held food processor or blender.  Return to pot and gently simmer.  Add cream, heat through.  Season with salt and pepper.  Garnish with chives if desired.

8  Servings