In a heavy-duty sauté pan, fry the bacon until crisp.
Set on double layer of paper towels to absorb excess fat.
Chop fine and set aside. Add the mushrooms and onions to the
bacon dripping is the same sauté pan and sauté for 5 minutes
or until mushrooms are soft. Remove from the pan and set aside.
In an 8-quart stockpot, add the potatoes and broth. Over medium
to high heat bring to a boil. Cover and reduce the heat to
a simmer for 15 minutes or until potatoes are tender and remove
from heat. Carefully transfer the potatoes to a food processor
and process until smooth. Return to the stockpot; add half
& half, mushrooms -onion mixture, salt, pepper and sherry.
Cook soup over low heat for 12 minutes or until heated thoroughly.
Serve in bowl or soup cups and garnish with the chopped bacon
and fresh chopped parsley. " "Don't forget to use your homemade
chicken stock instead of that expensive store bought version!"