cream of mushroom soup
sherry is lovely in mushroom soup.
i soak some porcini mushrooms.
in the meantime sweat shallots or scallions, with dried thyme, in butter. when the shrooms are soft add those and the porcini to warm chicken stock. simmer, add sherry and season.
let cool a bit and run through a food pro. add the purred mix back to a an and add cream on low heat. check seasoning again.
I like leeks and a selection of whatever fresh mushrooms I can get. Slice the leeks and saute in mix of butter and oil. Add sliced mushrooms sauté until softened. Deglaze pan with sherry, add beef or chicken stock, some thyme and let simmer until done. Use hand blender to blend some of the soup but not all. Add cream or creme fraiche if desired and another splash of sherry. Heat through but don't let boil.