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Sherried Avocado Bouillon

Recipe information

  • Yield

    serves 6

Ingredients

Two 10 3/4-ounce cans condensed beef broth
1 1/3 cups water
1/4 cup sherry
2 tablespoons chopped fresh parsley
Salt and pepper to taste
1 medium avocado, peeled and finely diced

Preparation

  1. Heat broth and water to boiling. Add sherry and parsley and season to taste with salt and pepper. Remove from heat and stir in avocado. Pour at once into heated bouillon cups. Garnish with avocado slices, if desired.

Paula Deen's Kitchen Classics
TagsSoupSoup/StewBeefMeatAvocadoVegetableMainStarterLunchDinnerDairy FreeGluten FreeNut FreeQuickEasy5 Ingredients or FewerSimmerCookbooks
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