This is absolutely divine. It's well worth getting the sherry (and I'm going to do Oxtails with the remainder of the bottle).
Ingredients:
leftovers of roast chicken pulled from carcass - great for leg meat and the breast "bits"

1 onion chopped

1 carrot diced

2 stalks celery, diced

2 cloves garlic, chopped

1/2 lb. white button mushrooms, chopped

4 0z. portobello mushrooms, coarsely chopped

1 bay leaves

1 tbsp fresh thyme

250 ml sherry

1 1/2 pints chicken stock

small carton cream

fresh parsley or green onion to garnish
Directions:
Heat butter in a large pot over medium heat. Add onion, carrot, celery, and garlic and cook, stirring regularly, until tender. Add the button mushrooms and continue to cook another 5 minutes. Add the sherry and simmer, allowing it to reduce by half. Add the chicken stock to the pot and simmer for 30 minutes, stirring occasionally.
Puree the soup using an immersion blender. Add the bay leaf, thyme,Portobello mushrooms, and chicken. Simmer for an additional 30 minutes. Add the cream and salt and pepper to taste.

It's a real filling almost a dinner soup - as they say here - there's ateing and drinking in it.