1 lb. Italian sausage, remove from casing
1/2 lb. fresh mushrooms, sliced
1 sm. onion, finely chopped
1 clove garlic, thinly chopped
3 (14 oz.) cans chicken broth
1/4 c. dry sherry
1 tbsp. parsley flakes
1 bay leaf
1/2 tsp. season salt
1/4 tsp. pepper
1 (8 oz.) pkg. vermicelli

Brown sausage in large saucepan. Add mushrooms, onion, and garlic. Cook over medium heat until lightly browned. Add broth, sherry, parsley flakes, bay leaf, seasoning salt and pepper. Simmer 10 minutes, stirring occasionally. Cook vermicelli in boiling salted water until tender. Drain and add to soup. Simmer 5 minutes longer. Remove bay leaf. Serve in soup bowls garnished with grated Parmesan cheese.