1. Rinse the wild mushrooms well under running water; then soak them in sherry for 1 hour. Drain the mushrooms and rinse off any remaining sand; pass the sherry through a fine strainer and reserve. Leave whole or chop mushrooms coarsely as desired. 2. Melt the butter in an 8 quart soup pot, add the flour, and cook, stirring for 2 minutes. Add the chopped onions, fresh mushrooms, and wild mushrooms. Add the stock and reserved sherry and bring the soup to a boil, stirring occasionally. Lower the heat, cover partially, and simmer 1 hour or until the wild mushrooms are very tender. Add the seasonings, taste, and adjust. 3. Remove from the heat and let stand 5 to 10 minutes before stirring in the creme fraiche.

Make It Extra-Light: Reduce the butter to 2 tbls and delete the creme fraiche. Simmer uncovered until the soup has reached the desired thickness.

Make It Ahead: Prepare the recipe through Step 2 up to 4 or 5 hours in advance and refrigerate. Reheat on the stove (not microwave); then proceed with Step 3 before serving.

Serving Suggestion: Serve this rich soup as a first course before a light main course such as a grilled fish.