In a large saucepan, saute onion and garlic in plain butter until soft, but not brown. Add everything else (except cream and sherry). Cover, bring to a boil, and then simmer for 45 minutes. Puree all of soup in a blender. Strain thru cheesecloth (I didn't have any solids because I blendered it to death!) Return soup to pot and add the cream. Heat thru till hot but not boiling. Once it's in bowls, pour an once or 2 of dry sherry in and top with the garnish of your choice. Mastercook Formatted By Kurt Lucas <lucas@goldcom.com> Submitted to the BBQ Mailing List by Leanne <leannecm@uswest.net> on Jan 06, 1999, converted by MC_Buster. | 
