MUSHROOM SOUP II

19.12.2008 | Author: Cook | Posted in 1986 Usenet cookbook
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MUSHROOM SOUP II


Servings: 6
Ingredients: 

  • 1 lb Mushrooms, sliced                 1/3 lb Ham leg, sliced
    • 

  • 2 lg Onions, chopped                    12 oz Evaporated milk
    • 

  • 1 T  French mustard                      2 T  Whisky
    • 

  • 4 C  Beef stock                          1 t  Lemon juice
    •

Place the mushrooms, onions, mustard and stock in a saucepan and simmer
gently for 20 minutes. Save a few mushroom slices for decoration later.

Add the remaining ingredients, except for the lemon juice. Heat through,
but do not boil.

Garnish with a few slices of mushroom (saved from before) and a squeeze of
lemon juice. Serve.

NOTES:

* Mushroom soup with whisky — This is my family’s favourite mushroom soup
recipe. The recipe originally came from a small booklet produced by
Carnation.

: Difficulty: easy.
: Time: 10 minutes preparation, 30 minutes cooking.
: Precision: no need to measure.

: Michael Oudshoorn
: Dept. of Computer Science, University of Adelaide, South Australia
: mjo@uacomsci.ua.oz

: Copyright (C) 1986 USENET Community Trust

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