45 ml/3 tbsp dry sherry
900 ml/1.5 pts/3.75 cups Chicken Stock
5 ml/1 tsp dried mixed herbs
Salt and freshly ground black pepper
Grated cheese to serve
Heat the oil in a large saucepan and fry (saute) the onion and garlic
until soft but not brown. Stir in the potato, carrot, leek and celery.
Stir in the sherry and stock, add the herbs and season to taste. Bring to
the boil and simmer gently for 20 minutes. Serve hot with grated cheese.