Clear Mushroom Soup

Simmer together for 45 minutes in 3 cups of water, 2 stalks celery, 1 carrot, 1 onion, and 3/4 lb. mushrooms (small dice). Strain the stock and add 1 quart rich chicken bouillon/stock. Season to taste, with salt and coarsely ground or crushed black pepper and paprika. To serve, add 1Tbsp. dry Sherry to each cup 8 oz. of hot soup.

Clear Tomato Soup

Simmer together for 1 hour, 5 cups beef good bouillon/stock, 1/2 cup Sherry, 2 beaten egg whites, 4 large beef steak tomatoes-diced,3/4 pound beef shank, 1 celeriac, 2 leaks(white part only), and 1 carrot-all diced, salt and pepper to taste.and 1 tsp. sugar. Strain the soup through cheese cloth. Just before serving, add 1/2 cup Madeira.
©Al (Alex-Alexander) D. Girvan. All rights reserved.