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    Zuppa Sebastiani

    Ingredients

    2 cans (10 1/2 oz.) tomato soup, undiluted
    2 cans (10 1/2 oz.) beef bouillon, undiluted
    1 cup water
    1/3 cup onion, thinly sliced
    4 whole peppercorns
    1/2 tsp. salt
    1 Tbsp. lemon juice
    1/4 tsp. nutmeg
    1/2 cup sherry
    1 Tbsp. fresh parsley, chopped

    Directions

    Combine all ingredients except sherry and
    parsley.  Bring to a boil.  Reduce heat and simmer
    covered for 30 minutes.  Strain.  Discard onions
    and peppercorns.  Return to pan along with
    sherry.  Heat and stir.
    Serve in mugs.
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