A delicious creamy – yet non-dairy – soup! "This soup is satisfying, but light. It's great for weekend suppers with a salad or sandwich." --Barbara Hansen, LA Times Staff Writer.
Add the sherry and sauté until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.
04Add the stock and increase temperature to bring to a boil, then reduce heat and simmer for 15 minutes; season to taste with salt and freshly ground pepper.
05Puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy.
06Return soup to saucepan and make sure it’s all heated through.
07Garnish servings with Parmesan cheese, and enjoy!