Classic Oxtail Soup
2 tbsp (30 mL) butter
1 large onion, sliced
3 carrots, peeled and sliced
2 celery stalks diced
8 to 9 cups (2 to 2.25 L) beef consomme or water
6 whole peppercorns
1 tsp (5 mL) salt
2 bay leaves
1/2 tsp (2 mL) thyme
1 tsp (5 mL) dill or marjoram
3 to 4 slices of lemon peel
1/4 cup (60 mL) dry sherry
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