Cynthia's Soup a la Grecque


1 can (10.5 oz) cream of mushroom, chicken
or tomato soup or beef consomme
1 soup can water (milk with cream soups)
5 tbs. dry sherry
1 fresh lemon
fresh snipped parsley

Combine soup and water in saucepan. Heat to simmer.
Stir in sherry and juice from 1/2 lemon. Pour into bowls.
Cut other half of lemon into thin slices and
float a slice on top of each bowl.
Sprinkle with fresh snipped parsley.