2 cans Campbell's black bean soup
1 can beef bouillon
2 soup cans water
1/2 sm. onion, minced (use 1 shallot, if available)
1 sm. carton sour cream
Dry sherry to taste
Salt & pepper if needed
4 to 6 thin lemon slices

Combine soup, bouillon, water and onion in saucepan. Stirring often, simmer until onion is soft. Let soup cool to lukewarm and stir in sour cream. Add sherry and also salt and pepper if needed. Reheat. Float a lemon slice on each serving. Serves 4 to 6.