•3/4 lb fresh mushroom
•2 cups green onions thinly sliced
•1 cup heavy cream
•5 cups chicken stock or bouillon
•1/4 cup dry sherry
•1 4-oz. Stick of butter
•3 Tbls flour
•Fresh ground pepper & salt to taste
Melt the butter in a large saucepan. Stir in onions, cover and simmer over low heat for 20 mins. Do not let onions brown. Stir in the flour and cook for one minute. Pour in the stock and bring to boil. Finely chop 1/2 lb mushroom and add to the stock. Reduce to simmer and cook, partially covered, for 10 minutes. Puree in a food mill or blender being careful of hot liquid. Return to the pot, and stir in the cream and sherry. Taste and correct for seasonings.
Thinly slice remaining muchrooms. Place on the bottom of a large tureen or individual serving bowls and pour the soup over them. Serve.