Creamy Mushroom Soup

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1 tablespoon butter
1 tablespoon oil
1 small onion, chopped
1 pound white button mushrooms, sliced
1/4 cup dry sherry or white wine
1 quart vegetable broth or water, more if desired
3/4 pound russet potato (about 1), peeled and chopped
1/2 cup heavy cream
Salt and white pepper

In a large, wide, heavy-bottomed saucepan heated over medium-high
heat until hot, add the butter and oil. Stir in the onion and cook
until softened and just beginning to color, 5 to 6 minutes,
stirring constantly. Add the mushrooms and continue to cook until
the mushrooms are softened and just beginning to color, 8 to 10
minutes, stirring frequently.

Stir in the wine, scraping any flavoring from the bottom of the
pan. Add the vegetable broth and potatoes, cover loosely and simmer
until the potatoes are tender, about 15 minutes. If the liquid
reduces too quickly, add a little more broth or water and continue
cooking.

Blend the soup, then bring back to a gentle simmer. Stir in the
cream and season with 3/4 teaspoon salt and 1/4 teaspoon pepper, or
to taste.

Serves 6-8

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