Chicken and Mushroom Soup


1 medium onion, chopped
2 teaspoons olive oil
1/4 cup sherry
1/2 pound mushrooms, cleaned and sliced
1 red bell pepper, julienne
1 stalk celery, sliced
2-3 chicken breasts, cooked, skinned and sliced
6-7 cups chicken stock
1/2 teaspoon dried thyme OR
2 teaspoons fresh thyme
1/2 teaspoon dried marjoram OR
2 teaspoons fresh marjoram
1/2 teaspoon dried basil pinch of nutmeg
2 Tablespoons tamari sauce OR
liquid aminos (Bragg)
Fresh ground pepper to taste


Heat large stockpot then add olive oil. Saute onion until translucent, then add remaining vegetables and saute for 2-3 more minutes. Add stock, sliced chicken, herbs, nutmeg, liquid aminos (or salt to taste) and fresh ground pepper. Lower heat and simmer slowly 25-30 minutes. Adjust seasoning and serve immediately with grilled flour tortillas. Serves 6-8