Sherried Cream of Portobello Mushroom Soup

One of the reasons I enjoy cooking is because I'm such a homebody. Leaving the house means looking presentable and often I'm too lazy to brush my hair/teeth and change into anything more restricting than an oversized t-shirt. This soup is so easy to make and it's great for the summer. I imagine that if I had a breezy balcony, a charming bouquet of flowers, and a good book, this soup would go well with it. *sigh* one day!

Ingredients:

3 large portobello mushroom caps

1 small onion

2 cloves of garlic

1 sprig of fresh rosemary

1.5 cups of chicken, beef, or vegetable stock

1/2 cup of heavy cream

1 tbsp sherry

2 tbsp fresh chives

Directions:

Quarter and thinly slice mushrooms, chop onions and chives, mince garlic. Cook mushrooms, onions, and garlic over med heat (in some evoo or butter), stirring occasionally until softened and liquid has evaporated. Add stock, cream, and sprig of rosemary and simmer for 15-20 uncovered. Remove rosemary and either blend with an immersion blender or your magic bullet. Stir in sherry, a little bit of salt/pepper, and top with chives.