Mushroom And Spinach Soup - cooking recipe

Ingredients

1/4 lb. mushrooms
2 (10 1/2 oz.) cans chicken broth (condensed)
2 soup cans water
1 large carrot, thinly sliced
1/4 lb. spinach, finely chopped
1 tomato, diced
1 Tbsp. dry sherry
salt and pepper to taste

Preparation

Rinse, pat dry and slice mushrooms.
In medium saucepan, combine water, broth and carrot.
Bring to a boil and then reduce the heat and let simmer for 5 to 8 minutes.
Add mushrooms, spinach and tomato.
Cook covered on low heat an additional 5 minutes.
Remove from heat.
Add sherry and seasonings to desired taste.
Serves 6.