Name: Country Mushroom Soup
Ingredients: 1 md Onion (about 150g; 6 oz); 2 Garlic cloves; 2 ts Ground roasted coriander; 8 oz Mushrooms; 2 pt Vegetable stock (made with a cube if necessary); 1/2 md Lemon; grated rind of (up to 1); 2 tb Chopped fresh parsley -or-; 1 tb Chopped fresh thyme or marjoram; Salt and black pepper to taste; 4 oz Fresh wholemeal breadcrumbs

Expository Preaching: 1. Emulates biblical preaching both in content and style. 2. Best achieves the biblical intent of preaching: delivering God’s message. 3. Promotes scripturally authoritative preaching. 4. Magnifies God’s Word. 5. Provides a storehouse of preaching material. 6. Develops the pastor as a man of God’s Word. 7. Ensures the highest level of biblical knowledge for the flock 8. Leads to thinking and living biblically. 9. Encourages both depth and comprehensiveness. 10. Forces treatment of hard-to-interpret texts. 11. Allows for handling broad theological themes. 12. Keeps preachers away from ruts and hobbyhorses. 13. Prevents the insertion of human ideas. 14. Guards against misinterpretation of the biblical text. 15. Imitates the preaching of Christ and the apostles. 16. Brings out the best in the expositor.

James Alexander

CATEGORY	CUISINE	TAG	YIELD
Vegetables			4	Servings

INGREDIENTS

1	md	Onion (about 150g; 6 oz)
2		Garlic cloves
2	ts	Ground roasted coriander
8	oz	Mushrooms
2	pt	Vegetable stock (made with a cube if necessary)
1/2	md	Lemon; grated rind of (up to 1)
2	tb	Chopped fresh parsley -or-
1	tb	Chopped fresh thyme or marjoram
		Salt and black pepper to taste
4	oz	Fresh wholemeal breadcrumbs

INSTRUCTIONS

I can't remember where this came from, or how far away it is from the
original version. It's lovely and lemony, but if you're not too fussed on
lemon-peel flavour, you may like to add less peel.
1. Chop the onion, garlic and mushrooms finely. Don't chop the mushrooms
*too* finely though.
2. Saute the onion in some of the vegetable stock until softened. Add the
garlic and coriander and stir for about a minute.
3. Add the mushrooms and cook over a gentle heat, stirring occasionally,
for 3-4 minutes. Stir in the remaining stock, the lemon rind and the
parsley. Bring to simmering point, cover and simmer for
10    minutes.
4. Season to taste, then stir in the breadcrumbs and cook for 1 minute
longer.
5. Serve immediately, or freeze. Freezes well, and the breadcrumbs don't
absorb too much liquid while you're cooling it. Posted to fatfree digest
V97 #189 by "Kate L (for President) Pugh" <pugh@maths.ox.ac.uk> on Aug 24,
1997

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