Mushroom Vegetable Soup

Directions

Wash mushrooms; slice half of them and set aside.

Chop remaining mushrooms and sauté them in 1 tablespoon margarine in a large pot.

Add all the vegetables (except the sliced mushrooms) and cook 6 to 7 minutes, stirring often.

Stir in all other ingredients except the mushrooms, the remaining margarine, and the sherry.

Simmer, covered, for 1 hour.

Purée soup in the blender or food proscessor fitted with steel blade.

Sauté the sliced mushrooms in the remaining 1 tablespoon of margarine.

Return puréed soup to pot; and sautéed mushrooms and sherry.

Reheat over moderate heat, stirring.