Instructions: Melt butter in a large saucepan over medium-high heat and cook until lightly browned. Add the mushrooms and cook, stirring , until the liquid evaporates - about 10 minutes.

Add the stock, sherry, and mustard - then grate in the potato. Bring to a simmer and cook for 10 minutes. Season with salt and pepper.

Ladle into bowls, drizzle a little sherry on top and garnish with diagonally sliced green onions.

Comments: Tangy and earthen, this is a rich, hot first course for 4 people.

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