Mushroom Soup

Chop half of mushrooms thinly; slice remaining mushrooms. Melt butter in 5 or 6-quart saucepan over medium-high heat.

Add chopped mushrooms, onion and thyme.

Stir often until lightly browned, 15 to 20 minutes.

Mix flour with vegetables; pour into blender or food processor and whirl, adding as much broth as needed to smoothly purée mixture.

Pour mixture back into pan, adding remaining broth, sliced mushrooms, bay leaf and cream. Bring to boil on high heat.

Reduce heat to low; simmer to blend flavors about 10 minutes.

Add sherry if desired.

Salt and pepper to taste.