Instant Onion Soup

• 2 cans consomme ( 1O 1/2 oz. each)
• 12 ounces beer (one can or bottle)
• 4 tablespoons instant toasted onion flakes
• Salt to taste 6 toasted slices round rye bread
• Grated Parmesan cheese
• Chopped parsley

Combine the consomme, beer, onion flakes and salt if needed. Bring to a boil and simmer for, 10 minutes. Pour into individual ovenware soup tureens and top each with a slice of rye bread toast.

Place the tureens under the broiler for a few minutes. Then sprinkle the grated cheese and chopped parsley over the top and serve very hot.

Makes 6 servings