French Dip with You Won't Believe It's Not Homemade Mushroom Soup

Tonight's supper is one of my all time favorites. It is quick and easy and leaves little mess. The French Dip needs little introduction. Somewhere along the line I discovered a recipe for a mushroom soup that used canned soups and real mushrooms. Mixed together it tasted great. Here is my take on the recipe.
French Dip and You Won't Believe It's Not Homemade Mushroom Soup
1 Package Sub Rolls
1 lb thinly sliced roast beef
1 package sandwich sliced swiss cheese
1 can beef consomme
1 can beef stock
1 carton fresh mushrooms
2 tbsp butter
1 tsp sherry
salt and pepper to taste
To prepare:
1. Set oven to 350. Layer roast beef and swiss cheese on sub rolls. Toast in oven for @ 10 minutes or until cheese melts.
2. In a large stock pot saute mushrooms in butter. Simmer for 1 minute. Add sherry and simmer for another minute. Add canned soups and heat to boiling. Turn down heat and simmer for 5 minutes.
3. Taste the soup and add salt and pepper depending on your taste.
To serve:
Place the French Dips on individual plates. Place the soup in  small bowls for dipping or a large bowl for eating. My family loves to dip their French Dips in the soup.