Sweet Potato Comfort Soup

• 1 tablespoon butter + 1 tablespoon olive oil
• 4 large sweet potatoes, scrubbed clean
• 2 large onions, coarsely chopped
• 12 (or so) mushrooms (cookis choice), cleaned and sliced
• 3-4 cloves garlic, chopped
• fino sherry - healthy splash
• 2 Cups chicken broth (canned is fine)
• Dried sage, basil, ginger; salt & pepper

1. Bake the sweet potatoes until soft, but not mushy (45-60 minutes at 400 degrees), slice in half lengthwise and let cool.
2. While they are cooling, gently saute onions and mushrooms in butter & oil until brown, add garlic towards the end of sauteing.rnWhile the pan is still hot, deglaze with a healthy splash of sherry (about 1/4 cup) scraping up all the nicely browned bits.
3. Put it all in a medium-large saucepan.
4. Scape the flesh out of the potatoes and add it to the pot (discard skins, or put a little butter and salt on them and enjoy while still warm -- delicious).
5. Sprinkle in a pinch of sage, a pinch of basil and a big pinch of ginger.
6. Add broth and mix well, then add salt and pepper to taste.
7. Heat gently before serving. Enjoy.

butter , sweet potatoes, onions, mushrooms, garlic, fino sherry, chicken broth, sage

Taken from food52.com/recipes/1682-sweet-potato-comfort-soup (may not work)