2 T. Olive oil
1/2 c. chopped onions
4 or 5 large portobello mushrooms
4 cloves chopped garlic
1/4 cup wine (white or red)
4 cups chicken stock
white roux made with 1/2 stick butter and 1/3 cup flour cooked slowly over low heat
1 quart half and half
salt and pepper to taste.

Chop mushrooms into cubes-- about 1/2 inch.  Chop garlic.  Place chopped onions in large pot and saute until nearly done.  Add chopped mushrooms, garlic and a sprinkling of salt. Cook on mediium heat until mushrooms are nearly done.  Add wine and chicken stock and simmer about twenty minutes.  Remove from heat and pulse in blender or (My choice) beat with an emersion blender until smooth.  Blend in half and half and bring to a boil, then whisk in roux.  Check seasonings and simmer another twenty minutes. If you like your soup thicker, blend a little cornstarch and milk together and add to hot soup until desired thickness.