Artichoke & Mushroom Madrilene

Ingredients

• 1 (1/4 ounce) package unflavored gelatin
• 1/2 cup cold water
• 1 (13 ounce) can madrilene, a tomato-based consomme (or 8 oz tomato juice plus 5 oz beef broth)
• 1/4 cup lemon juice (fresh)
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1 dash pepper
• 1 large carrot, grated
• 1/2 cup celery, chopped
• 1 cup mushroom, sliced
• 2 (6 ounce) jars artichoke hearts, drained and quartered

Directions

1. 1

   In a bowl, sprinkle gelatin over cold water; let soak for 3 minutes to soften gelatin.

2. 2

   In a saucepan, bring Madrilene to a boil, then add gelatin and stir until gelatin dissolves.

3. 3

   Add lemon juice and seasonings.

4. 4

   Arrange vegetables in lightly oiled ring mold.

5. 5

   Pour gelatin mixture over vegetables and refrigerate until firm (about 5 hours).