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Iroquois Corn Soup
4 large white mushrooms -- sliced
2 cans beef consomme -- (13.5 oz each)
2 tablespoons yellow cornmeal
2 tablespoons minced cilantro
2 cloves garlic -- crushed
2 tablespoons fresh basil -- chopped
1 medium yellow onion -- peeled and sliced
1/2 teaspoon freshly ground black pepper
salt (to taste)
10 ounces frozen lima beans
1/3 cup sherry
In a large 12-inch saucepan, place the mushrooms, consomme, cornmeal, cilantro,garlic, basil, onion, pepper and a pinch of salt. Simmer over medium heat, uncovered, for about 10 minutes. Add lima beans and sherry, and simmer another 10 to 15 minutes, stirring occasionally. Serve piping hot.
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