Ingredients:
4 cups homemade beef stock or 4 cups canned beef broth
1 cup thinly sliced mushrooms
2 -4 tablespoons butter if using canned broth ( I use 3)
4 teaspoons dry sherry
2 tablespoons chopped chives ( or green onion, parsley, dill)
Directions:
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
Servings: 4-6
Time preparation: 10 min.
Time total: 17 min.