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Tony Bourdain has a simple and good recipe in his Les Halles cookbook. I've made it several times. My wife ordinarily won't touch a mushroom, but she loves this soup.
6 tablespoons butter
1 onion, thinly sliced
12 ounces button mushrooms, halved (can use other kinds too)
4 cups chicken stock
1 sprig parsley
2 ounces sherry
salt and pepper
Melt 3 tbsp of the butter, and cook the onion until soft but not browned.
Add remaining butter and then the mushrooms. Cook for 8 minutes.
Add chicken stock and parsley, and bring to a boil. Reduce to a simmer and cook for an hour.
Discard parsley. Pour soup in a blender (might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.
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