Mushroom Herb Soup

I saw a recipe recently that did not appear to be too difficult involving mushrooms, herbs, and I thought let's try that!

So I grabbed the ingredients and went crazy with preparation. I would say this is an easy weekday meal for anyone wanting a change of pace from their normal fare.

Ingredients:
Olive Oil
Beef Broth (used bullion cube)
1/2 lb White Button Mushrooms (sliced)
Herb Mix*
1 White Onion (diced)
2 Celery sticks (diced)
1 Garlic clove (diced)
1/4 cup of Sherry
2 teaspoons Worcestershire Sauce

*Herb Mix consists of thyme, basil, oregano, rosemary, sage, marjoram, ground black pepper, and a dash of tumeric.

I began by slicing and dicing all of the ingredients needed and placing them in the saucepan with a dash or four of Olive Oil. I turned the heat to just above medium...so technically med-high but not by much. Stir so you get the Mushrooms, Onion, Herb Mix, and Garlic cooked properly.

Put a smaller pot on with water and your bullion cube at this point since you'll need it in a little bit!

At this point I also added the Worcestershire Sauce and Sherry, then stirred it all in. A few minutes of this, maybe 4, and turn the heat off. Grab your trusty food processor, or blender, and proceed to puree the vegetable mix. Add the pureed vegetable matter to a new saucepan/saucepot and proceed to turn the heat to medium.

While doing this either all at once in a blender or in stages with a food processor like I did, add the beef stock to the new saucepan/pot and stir. I tried to just add the stock in the food processor too....that was quite the messy learning experience!

Once all the vegetables have been pureed and the stock poured in, proceed to stir for about 3 minutes on medium. Then turn off heat and serve. Enjoy.