Serves: 8
Total Calories: 86
1. In a large saucepan place soup mix add cold water, stirring to mix well. Stirring over medium-high heat, bring to a boil reduce heat, partially cover and simmer for 10 minutes. Remove from heat.
2. Stir in sherry or Marsala and sour cream. Stirring over low heat, bring to just under boiling.
3. To serve, sprinkle with parsley.
This Oxtail Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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