In a large soup pan, heat the olive oil over medium heat, then cook the onion until just soft, and add the mushrooms. Saute a minute or two until the mushrooms just begin to soften. Stir in the flour. Slowly add the liquid, stirring to mix it with the flour. Add the spices. Simmer 30 minutes. Puree in a blender. Return to the pan. Add cream and sherry. Heat to serving temperature. Enjoy! Note to celiacs and others who avoid wheat: You can use any kind of rice flour (sweet, white or brown) in place of the wheat flour in this recipe (I do!). NOTES : A favorite from my early Seattle years, where the constant rain feeds ample mushroom harvests. Here in Texas its a lot drier but when a blue norther brings snow through, I find nothing quite as comforting as a warm bowl of mushroom soup. Recipe by: Linda Blanchard, Gluten-Free Gadgeteer, mindplay@lx.net Posted to MC-Recipe Digest V1 #375, by "mindplay@lx.net" on Wed, 15 Jan 1997.