Mushroom Soup - cooking recipe

Ingredients

1 lb. fresh mushrooms
juice of 1 large lemon
1 onion, chopped
2 carrots, chopped
1 1/2 c. celery, chopped
6 1/2 c. defatted beef broth
1/4 tsp. salt (optional)
1/4 tsp. pepper
1/4 c. sherry
grated low-fat Mozzarella cheese (3/4 to 1 c.)
fresh chopped parsley (to garnish)
slices of toasted French bread (optional)

Preparation

Put beef broth in a soup pot.
Add celery, onion and carrots. Bring to a boil and simmer until tender.
Puree in blender or food processor.
Return to stock pot and simmer.
Saute mushrooms in lemon juice until tender.
Add mushrooms, salt, pepper and sherry to simmering broth.
Heat.
Place a slice of toasted French bread in individual soup bowls and ladle soup over bread.
Sprinkle with cheese and parsley, if desired.