Preparation:
In a large pot, saut the onion and garlic in the sherry until the
onion is translucent, adding more sherry if needed. Add everything
else, and bring it to a boil over medium-high heat. Reduce
heat, cover, and simmer for 30 minutes, stirring occasionally.
Adapted by Ron Lunde, from:
A newspaper clipping from The Oregonian
My only modifications to this recipe were to add the garlic, and
change the chicken stock into vegetable stock. |
