Need help finding a recipe for a mushroom soup, please!?!

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Ingredients

* 6 tbsp/75 g butter
* 1 small onion, thinly sliced
* 12 ounces/340 g button mushrooms
* 4 cups/900 ml light chicken stock or broth
* 1 sprig of flat parsley
* Salt and pepper
* 2 ounces/56 ml white wine.

I don't know about the brie, but I always put some chunks of Roquefort or Camembert cheese on pieces of bread soaked in the soup. :)

In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.

After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?

When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the white wine, mix well, and serve immediately.

Cooking for 7 hungry people.

I've made a quick & simple mushroom soup as follows:
Slice mushrooms or open a can of sliced mushrooms.
Sauté in oil or melted butter, until warmed through.
Add an equal quantity of flour & mix with the oil.
Whisk into a roux, slowly adding a cup of milk.
When thickened slightly, add 2 cups of chicken stock.