1 lb. conch meat
1 stick celery
1/2 onion
8 oz. mushrooms
1/4 c. butter
Pinch of thyme
Pinch of oregano
Pinch of ground white pepper
2 oz. flour
1 1/2 pt. clam juice
1 lb. potatoes
Salt and pepper to taste
Heavy cream
Sherry

Chop conch, celery, onion and mushrooms in 1/4 inch dice. Place in gallon saucepan and place over low heat with butter, herbs and white pepper until vegetables are tender but without color. Add flour to create a roux and cook over medium heat until mixture is blond in color. Add clam juice slowly and bring mixture to a boil. Reduce heat and simmer for 15 minutes.

Chop potatoes into 1/4 inch dice and add to soup. Cook 10 more minutes. Add salt and pepper to taste and adjust consistency with heavy cream and sherry to taste.