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

　　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