Mushroom Lentil Soup

• 4 c. chicken broth
• 4 c. water
• 1 c. dry lentils, rinsed
• 1 (28 oz.) can whole tomatoes, chopped (with juice)
• 1 (6 oz.) can tomato paste
• 1 Tbsp. brown sugar
• 1 c. non-alcoholic cooking sherry
• 1 c. sliced carrots
• 1 c. chopped celery
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 c. dry uncooked small pasta
• 3 to 4 oz. dried mushrooms, soaked in warm water 15 minutes
• 1 bay leaf
• 1/4 tsp. each: basil, oregano, marjoram and pepper
• 1 c. wine vinegar

1. In a stockpot or large pot, combine broth, water, lentils, tomatoes, tomato paste, brown sugar, carrots, celery, onion and garlic.
2. Bring to a boil; lower heat.
3. Cover pot and simmer 30 minutes.
4. Add 1 cup sherry, pasta, mushrooms, spices and vinegar. Simmer for 30 to 45 minutes.
5. Remove bay leaf before serving. Makes 12 to 13 cups.

chicken broth, water, dry lentils, tomatoes, tomato paste, brown sugar, nonalcoholic, carrots, celery, onion, garlic, pasta, mushrooms, bay leaf, basil, wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948947 (may not work)