Mushroom Lentil Soup - cooking recipe

Ingredients

4 c. chicken broth
4 c. water
1 c. dry lentils, rinsed
1 (28 oz.) can whole tomatoes, chopped (with juice)
1 (6 oz.) can tomato paste
1 Tbsp. brown sugar
1 c. non-alcoholic cooking sherry
1 c. sliced carrots
1 c. chopped celery
1 large onion, diced
2 cloves garlic, minced
1 c. dry uncooked small pasta
3 to 4 oz. dried mushrooms, soaked in warm water 15 minutes
1 bay leaf
1/4 tsp. each: basil, oregano, marjoram and pepper
1 c. wine vinegar

Preparation

In a stockpot or large pot, combine broth, water, lentils, tomatoes, tomato paste, brown sugar, carrots, celery, onion and garlic.
Bring to a boil; lower heat.
Cover pot and simmer 30 minutes.
Add 1 cup sherry, pasta, mushrooms, spices and vinegar. Simmer for 30 to 45 minutes.
Remove bay leaf before serving. Makes 12 to 13 cups.