From The Quilter’s Kitchen
1 tablespoon unsalted butter
1 Spanish onion, halved and coarsely chopped or sliced
2 ½ to 3 pound button mushrooms, wiped clean and coarsely
Chopped, stems included
2 teaspoons dried rosemary
2 Idaho potatoes, unpeeled, diced (about 2 cup)
12 cups low-sodium
2 tablespoons dry sherry
1 cup light cream
Kosher salt and black pepper
Fresh rosemary leaves, for garnish
Place a large heavy-bottomed soup pot 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. Then add the potatoes, chicken broth, and sherry, raise the heat to high and bring to a boil. Reduce 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 broth and cream. Season with salt and black pepper. Serve garnished with fresh rosemary.