Cream of Mushroom Soup

Cream of Mushroom Soup:
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5 cups sliced fresh mushrooms (I use a combination of brown and white mushrooms)
1 1/2 cups chicken broth (use soup base)
1/2 cup chopped onion
3 Tablespoons flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half and half
1/4 teaspoon dried thyme
4 Tablespoons butter
Sherry

In a large, heavy soup pot, melt a Tablespoon of butter and sauté onions for a a few minutes.  Add mushrooms and sauté for a few more minutes.  Add chicken broth and thyme and cook for 8-10 more minutes.

Use an immersion blender and puree about half of the mixture, leaving some larger chunks of mushrooms.  Set aside.

In a saucepan, melt 3 Tablespoons butter, then whisk in the flour until smooth.  Add the salt, pepper, and half and half.  Add saucepan mixture to the mushrooms.  Stirring constantly, bring soup to a boil and cook until thickened.  Adjust seasonings to taste.  Add sherry to taste.