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| Cardinal Cup
two 10 1/2 ounce cans of tomato soup, undiluted
two 10 1/2 ounce cans of beef bouillon, undiluted
1/3 cup of thinly sliced onion
4 whole black peppercorns
1/2 teaspoon of salt
1 tablespoon of lemon juice
1/4 teaspoon of nutmeg
1/2 cup of sherry, optional
1 tablespoon of chopped parsley
In a 3 1/2 quart saucepan, combine all ingredients except sherry and parsley. Stir in 1 cup of water, mix well and bring to boil. Reduce heat and simmer covered for 30 minutes. Strain, discard onion and peppercorns. Return to saucepan along with sherry. Heat, stirring. Serve in small mugs topped with parsley as a first course
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