Sunday, May 10, 2009

Corned beef, Mushroom and Onion Soup

Corned beef, chopped
3 onions, cut in tiny strips
beef broth, 6 cups
mushrooms, chopped
1/4 cup Sherry wine
Cook on high heat for about 10 minutes the onion and mushrooms, add the sherry wine, add the corned beef and the broth and bring to a boil.
Reduce the heat and let simmer for 15 minutes and low heat.
Taste to make sure the seasonings are right.
Top with toast and cheese and broil or microwave to melt the cheese.
Enjoy !

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