3 (1/4 oz.) pkgs. dried mushrooms (total of 3/4 oz.)
10 c. beef consomme or beef bouillon
5 tbsp. yellow cornmeal
6 med. sized onions
3 tbsp. parsley
1 tsp. basil
2 cloves garlic
3 c. fresh lima beans (or 1-2 cans, rinsed and drained)
3/4 c. sherry
Salt and pepper to taste
Garlic croutons

Soak the dried mushrooms in 3/4 cup of water for 5 minutes. Bring to a boil the mushrooms, consomme, cornmeal, coarsely chopped onion, parsley, basil and garlic cloves which have been peeled and finely minced. Add the lima beans and continue to simmer for 10-20 minutes, stirring from time to time and making sure the lima beans do not start to get too soft. Adjust for seasoning. Stir in the sherry and reheat. Serve steaming hot with garlic croutons.

GARLIC CROUTONS:

3 slices of bread
1 garlic clove, crushed
3 tbsp. butter

Trim the crusts from the bread and cut the slices into cubes. Heat the butter, stir in the crushed garlic, saute for a minute or two, and then add the bread cubes. Saute to a golden brown, stirring constantly.