The combination of sherry and rosemary gives this classic soup an aromatic twist that lifts it from simply good to simply amazing.

Black Pepper Ground 28 Mesh, Rosemary Needles

1 tablespoon unsalted butter
1 Spanish onion, halved and coarsely chopped or sliced
2 1/2 - 3 pounds button mushrooms, wiped clean and coarsely chopped, stems included
2 teaspoons dried rosemary
2 Idaho potatoes, unpeeled, scrubbed and diced (about 2 cups)
12 cups low sodium chicken stock
2 tablespoons dry Sherry
1 cup light cream
Kosher salt and black pepper

Place a large stockpot over medium heat and when it is hot, add the butter. When the butter has melted, add the onion and cook until tender, about 10 minutes.

Add the mushrooms and rosemary and cook until the mushrooms release their juices, about 15 minutes.  Add the potatoes, chicken stock and sherry; raise the heat to high and bring to a boil.  Lower the heat to low and cook until the potatoes are tender, about 20 minutes.

Remove the solids and place in a blender or food processor fitted with a steel blade.  Process, in batches, until completely smooth, gradually adding the remaining stock and cream.  Season with salt and pepper. 

Yield: about 16 cups
Level of Difficulty: 2
Time: about 1 hour