Clear Mushroom Soup

Simmer together for 45 minutes in 3 cups of water, 2 stalks celery, 1 carrot, 1 onion, and 3/4 lb. mushrooms (small dice). Strain the stock and add 1 quart rich chicken bouillon/stock. Season to taste, with salt and coarsely ground or crushed black pepper and paprika. To serve, add 1Tbsp. dry Sherry to each cup 8 oz. of hot soup.