Portobello Mushroom Soup - PrettyFood

Ingredients

• 4 cups portobello mushrooms, finely chopped
• 5 large onions, caramelized (cooked low and slow until brown and sweet with a little olive oil and butter)
• 4 cups chicken stock or vegetable stock
• 1 or 2 Tbsp. sherry
• 1 oz. cream cheese, softened
• 1 Tbsp. sour cream
• 2 Tbsp. cream