Preheat oven to 400 degrees. Clean one pound of white button mushrooms and trim tough ends. Chop one large yellow onion into large chunks. Chop mushrooms into large chunks. Peel 6 cloves of garlic. Take these three and mix in bowl with olive oil, s&p, and chopped, fresh rosemary. Spread out mixture on baking sheet and roast for 20-30 minutes, stirring a couple times. When roasted and brown, take out of oven and pour .5 cup of dry sherry into the pan. Scrape up the brown bits on the bottom of them pan. Transfer some of the mixture to a blender. Add a little bit of veggie stock (you will use a total of 5 cups of veggie stock). Blend the roasted veggies and stock until creamy. Transfer that to a soup pot. Do this with the rest of the roasted veggies until all are blended and in the soup pot. Pour in any left over veggie stock. Bring up to a simmer. Add about 3/4 cup of skim milk. Add a cornstarch and cold water mixture until it is the consistency you desire. Serve hot with chopped parsley and crusty Italian bread.
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