In a large pot, saut the onion and garlic in the sherry until the onion is translucent, adding more sherry if needed. Add everything else, and bring it to a boil over medium-high heat. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Adapted by Ron Lunde, from: A newspaper clipping from The Oregonian My only modifications to this recipe were to add the garlic, and change the chicken stock into vegetable stock. Recipe By :