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Hot Madrilene Soup
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2 cans (18 oz. each) tomato juice
1/4 c. (1/4 stick) butter
1/4 c. chopped onion
2 cans (10 1/2 oz. each) beef broth
or bouillon
1 bay leaf
Grated Parmesan cheese
Parsley
In saucepan melt butter. Saute onion. Add juice, broth and bay leaf. Heat to boiling point, reduce heat and simmer 5 minutes. Serve garnished with cheese and parsley. Serves 7. Coconut Creek, Florida
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