Artichoke Soup

Directions

1. 1
   Clean and slice the mushrooms. Trim the leek, discarding the roots and dark green portions. Chop it fairly finely, and rinse and drain well.
2. 2
   Melt the butter in a large saucepan over medium-high heat, and saute the leeks and mushrooms until soft and lightly browned.
3. 3
   Add the chicken stock, and reduce to a simmer.
4. 4
   Drain the artichokes, and chop them finely. Add them to the soup.
5. 5
   Season with the lightly crushed peppercorns, lemon juice and sherry. Check seasoning, and adjust with a little salt if needed.
6. 6
   Simmer for 5 minutes further, then serve.