1 1/2 tablespoons olive oil
1 large yellow onion, chopped
1 1/2 lbs fresh chanterelles, chopped
1/4 cup dry sherry
Salt and pepper
6 cups chicken stock
1/4 cup heavy cream

In a large, heavy pot, heat olive oil over medium-high heat. Add onions and sauté until they begin to soften. Add mushrooms and continue cooking until mushrooms are tender and onions are soft and translucent. Add sherry and boil until liquid is reduced by half. Season with salt and pepper to taste. Add chicken stock and bring to a boil. Reduce heat and simmer, uncovered, for about 15 minutes. Puree soup in a blender or food processor or using an immersion blender. Strain soup through a fine sieve and return to pot. Bring back to a simmer. Stir in cream and serve immediately.

Note: soup can be made up to two days ahead up to the point where it is strained. When ready to serve, bring soup to a simmer and stir in the cream.