Ingredients:
1/2 C. unsalted butter; 1 lb. fresh mushrooms; 1 large onion, sliced; 2 cans cream of mushroom soup (undiluted); 2 cans beef consomme (undiluted); 1/4 C. dry sherry
Preparation:
Melt butter in saucepan and add mushrooms and onion. Saute 5 minutes. Stir in soups and sherry. Bring to a boil, reduce heat and simmer 25 minutes. Yields 8 cups.
