Tomato Sipper Soup
Marian Matteson
2 cans (10 12 oz) condensed tomato soup
2 cans beef consomme or veggie or chicken
1 cup water
1/3 cup thinly sliced onion
4 peppercorns
1/2 tsp salt
1 T lemon juice
1/4 tsp nutmeg
1/2 cup sherry
1 T chopped parsley

Combine all ingredients except sherry and parsley in 3 1/2 quart saucepan, mixing well.
Bring just to boiling point, reduce heat, and simmer, covered for 30 minutes.
Strain, discarding onion and black peppers
Return to heat; add sherry
Bring to serving temperature, stirring constantly.
Sprinkle each serving with chopped parsley.

Yield; 6-8 servings.