serves 6 to 8

1/4 cup(1/2 stick butter)
1 tablespoon fresh minced garlic
1 regular onion, chopped
1 celery stalk, chopped
1 pound mushrooms, sliced
1 potatoe, peeled and diced
1 cup water
11/4teaspoon salt
1 tablespoon minced fresh thyme
Pinch of white pepper
2 cups low fat milk
1 cup whipping cream
1/2 cup dry Sherry
1 tablespoon mushroom soy sauce
sour cream and black pepper as garnish

Melt butter in a large saucepan over medium heat. Add garlic, white pepper, potatoe, onion, celery, and water. Sautee until transparent, about 10 minutes. Stir in mushrooms until softened, about 5 minutes. Add thyme, dry Sherry, and mushroom soy sauce and reduce until mixture thickens. Cool until lukewarm.Transfer mixture to a food processor, add milk, salt, and heavy cream. Process until smooth. Re-heat when ready to serve and garnish each serving with sour cream and sprinkle of black pepper.