1. Melt butter in a large saucepan over high heat. Add onion and saut? until soft, about 3 minutes. Add garlic and saut? until fragrant, about 30 seconds. Add mushrooms, salt and pepper; saut? until soft and light brown, about 10 minutes. Add broth and sherry; simmer to allow flavors to blend, about 5 minutes.

2. Transfer soup to a blender. Holding blender lid down firmly with a folded kitchen towel, blend at low speed to pur?e (you may have to work in batches). Return soup to saucepan; bring back to a simmer over medium heat. Add cream and simmer, stirring constantly, until soup is thick, about 5 minutes. Serve right away or refrigerate in an airtight container for up to 3 days. Reheat before serving.

Tip: Feel free to add a small side salad to make this a complete lunch