California Wedding Soup with Beef and Sherry

About 1 hour before serving, remove and discard the lovage, mace, bones, and any excess fat. Cut the cooked beef and liver into bite-size cubes and return them to the pot. Add the vermicelli, carrot, red pepper, green beans, celery-leek-cabbage mixture, and black pepper. Keep the soup at a gentle simmer until the vegetables and pasta are tender; do not let it boil hard.

Divide the broth, noodles, vegetables, beef, and liver between serving bowls. Garnish with parsley. For adults, add a shot of dry California sherry to each bowl just before serving. Serve hot with crusty French bread, butter, and pickled garnishes if desired.