1 10.5 oz. can pea soup
1 10.5 oz. can tomato soup
1/2 cup beef stock
salt & pepper to taste
1 bouquet garni
1/2 cup cream
2 Tbls. dry sherry, or to taste
Chopped parsley for garnish
In a saucepan, combine both soups and beef stock. Beat with an egg beater until smooth. Add seasonings and bouquet garni. Cover and simmer for 10 minutes or until desired thickness is reached. Soup should not become too thick; if it does, dilute with additional beef stock or cream. Remove bouquet garni, add cream, which has not been heated, mix well. Add dry sherry and taste for seasonings. Serve hot, garnish with chopped parsley. Soup may be served cold; omit the sherry and garnish each serving with a tsp. of sour cream. This soup freezes well.
VARIATION: Crab Soup Mongole
Place 2/3 cups crab meat in the bottom of each serving dish. Cover crab meat with 1 1/2 cup of the soup. Serve with a salad for a main luncheon dish
4 servings
