A hot, thick, filling soup that can be even be your your main meal on a cold day. Add or subtract as many vegetables as you like. If you’re on a diet, minus the oil and make in large quantities, refrigerate fro up to a week and have a little for every meal. You’re unlikely to need much more.
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THICK VEGETABLE BROTH with SHERRY Serves 8
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INGREDIENTS
1 pound diced mature mushrooms
1 cup celery chopped
1 diced carrot
3 tomatoes without skin, chopped fine
3 onion, chopped
2 peppers chopped
1 potato chopped
8 cups water
8 tablespoons dry sherry
1 tsp oregano flakes
2 tbsp olive oil
Salt to taste
1 tbsp pepper
Sprigs of celery

PREPARATION
In a large covered pan boil all the vegetables together for 45 minutes or till soft.

Remove from heat and when cooled slightly, run through a food processor till smooth. This can be done up to 2 days before you need it and refrigerated.

Add the olive oil and bring to a boil adding one more cup of water, oregano, salt and pepper. Serve very hot with a spoonful of sherry in each cup and topped with a sprig of celery.

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