"This is a hearty soup that my family loves on cold winter days."
mushroom, washed and quartered
yellow sweet onion, chopped
carrots, washed and sliced
celery ribs, sliced
( or 6 cups water with 6 beef bouillon cubes)
Put butter and onion in large sauce pan. Cook onions until they start to appear clear or mildly caramelized 3-5 minutes on high heat. Add mushrooms, carrots, and celery, cook for 5 more minutes. Add the Thyme and beef stock. Simmer for the next 45 minutes- hour. Ten-Fifteen minutes prior to serving add sherry for taste and simmer until served.