Mushroom Soup

This is a hearty soup that my family loves on cold winter days.

• Ready In: 1 hr 5 mins
• Serves: 6-8
• Yields: 8 Bowls

Ingredients

• 1  lb mushroom, washed and quartered
• 1  large yellow sweet onion, chopped
• 3  carrots, washed and sliced
• 2  large celery ribs, sliced
• 1  tablespoon thyme
• 6  cups  beef stock (or 6 cups water with 6 beef bouillon cubes)
• 1  slice butter
• 2  tablespoons cooking sherry

Directions

1. 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.