Here's a light starter soup or maybe one to accompany a sandwich. The carrots, leek and mushrooms give it an earthy quality.
3 Tbl butter
2 cups finely chopped leek (white part only)
12 ounces cremini mushrooms, sliced (or mushrooms of your choice)
4 cups sliced carrots
8 cups unsalted beef stock
1/4 tsp ground thyme
2 tsp salt
1/2 tsp black pepper
1/2 cup dry sherry
chopped parsley for garnish (optional)
In a dutch oven, melt the butter and add the leek and mushrooms. Saute on medium heat for about 8 minutes. Add the carrots, beef stock and thyme. Bring to a boil and simmer for 30 minutes. Add the salt, pepper and sherry. Bring back to the boil and simmer for 5 more minutes. Garnish with chopped parsley if desired.