Mushroom Soup

Adapted from Anthony Bourdain's Les Halles Cookbook.

This recipe calls for the addition of sherry at the end. We aren't sherry drinkers so I just added the cream cheese before blending. You could easily add cream or milk as well. I may try it next time without the addition of any dairy substance. It was delicious!
Servings: Makes 6 servings.

6 tbsp butter
1 small onion, thinly sliced
24 ounces button mushrooms, sliced
6 cups light chicken stock or broth
Salt and pepper
1/4 cup cream cheese

In the medium saucepan, melt 2 tablespoons of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and bring to a boil. Immediately reduce the heat and simmer for about an hour.

Let the soup cool for a few minutes, then add the cream cheese and transfer to the blender and carefully blend at high speed until smooth. When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again and serve.