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Consomme with Julienne Vegetables

6 c Chicken broth
1 Carrot, cut into 2 inch pieces
1 Rib celery, cut into 2 inch pieces
1 sm Onion, cut into quarters
2 md Carrots, cut into julienne strips
2 sm Ribs celery; cut into julienne strips
1/4 ts Dried marjoram leaves
2 tb Butter or margarine
2 tb Dry sherry (optional)


Heat broth, 1 carrot, 1 rib celery and the onion to boiling in large saucepan; reduce heat and simmer, uncovered, 15 minutes. Strain; discard vegetables.

Saute julienne vegetables with marjoram in butter in medium skillet until crisp-tender, about 3 minutes. Stir sherry into broth; spoon broth into shallow soup bowls. Spoon sautéed vegetables into bowls. Yield: 8 servings (about 3/4 cup each. )




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