Creamy Chicken Mushroom Soup

1 Pound fresh mushrooms, sliced
1 Yellow onion, finely diced
2 Cloves of garlic, minced
4 Tablespoons unsalted butter
4 Cups chicken broth or stock
1 Pound boneless, skinless chicken breast halves, diced
3 Tablespoons dry sherry (NOT cooking sherry)
1 Cup half & half cream
1/4 Teaspoon hot pepper flakes, optional
2 Sprigs fresh parsley, chopped

Heat soup pot and melt the butter. Add the onion and saut� for a minute or two, then add the garlic. Stir while cooking, until the onion is soft and translucent.
Add the mushrooms. Saut� until most of the mushroom liquid evaporates, season with salt and pepper to taste.
Add the chicken broth to the pot and simmer for 10 minutes. Remove from heat.
Remove a half portion from the pot and puree with a hand held blender. Return the puree back to the soup pot with the remaining half portion.
Add chicken and cook over medium heat for about 5 minutes, do not boil the soup, just simmer.
Add the dry sherry, half & half cream, hot pepper flakes, and fresh parsley, and simmer for a couple of minutes more. Taste for seasonings, adjust if necessary, and serve.