This soup is delicious and very creamy. The sherry adds a nice flavor. It is also fairly easy to make.
In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.
Per Serving: 208 calories; protein 3g; carbohydrates 9.6g; fat 17.4g; cholesterol 59.7mg; sodium 954.7mg.