Chicken and Mushroom Soup

INGREDIENTS

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

DIRECTIONS

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