12 oz. portobello mushrooms, chopped.
6 tbs. butter
1 small onion, chopped
2 oz. sherry
4 cups chicken broth
1 tsp. Italian seasoning (or mx of basil & oregano)
In medium saucepan melt 2 tbs. butter. Add onion and saute over medium heat until tender.
Add mushrooms and remaining butter. Saute until mushrooms reduce and release their juices. Add sherry and simmer for about 10-15 minutes to allow sherry to reduce.
Add chicken broth and Italian seasoning. Simmer for another 30 mins. Remove from heat and allow about 30 minutes to cool.
After cooling, pour half of the soup into a blender and mix until smooth. Pour out blended soup into a bowl. Repeat the process with the remaining soup.
If necessary, warm the soup before serving by returning it to the saucepan.