2 c. chicken bouillon
2 c. beef bouillon
2 c. canned tomatoes
Salt & pepper
1 c. chopped carrots
1 med. sized onion
1/2 c. chopped leeks/chives

Bring bouillon, vegetables, salt and pepper to a boil; cover and simmer 1 hour. (30 minutes in pressure cooker.) Strain and clarify.

For jellied Madrilene: Soften 1 tablespoon plain gelatin in 1/4 cup cold water (or sherry) for 5 minutes, add 1 cup hot bouillon and stir until dissolved. Then add remaining cold soup. This amount of gelatin for 3 cups soup. Serve cold, sprinkled with chopped parsley.