Sherried Consommé

Oxmoor House
12 cups


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8 (10 1/2-ounce) cans beef consommé
1/2 teaspoon pepper
1 cup sherry
1/2 cup chopped green onion tops


Place consommé and pepper in a large Dutch oven; bring to a boil. Remove from heat; add sherry, and stir well. Garnish each serving with green onion tops. Serve hot.

Created date

February 2010