Preparation:
1. Chop the vegetables in a food processor to a fine consistency.
2. Melt the butter on medium heat in a 6-qt. soup pot; add the vegetables and sweat, covered for 5 minutes.
3. Whisk in the flour and stir for 2 minutes. Add the liquids and bring to a boil, stirring occasionally.
4. Reduce the heat and add the cream, sherry and seasonings. So that your guests can *fortify* the soup, it's traditional to have a cruet of sherry at the table |