| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Soups, Usenet | 6 | Servings |
INGREDIENTS
| 1 | lb | Mushrooms, sliced |
| 2 | lg | Onions, chopped |
| 1 | tb | French mustard |
| 4 | c | Beef stock |
| 1/3 | lb | Ham leg, sliced |
| 12 | oz | Evaporated milk |
| 2 | tb | Whisky |
| 1 | ts | Lemon juice |
INSTRUCTIONS
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 : [email protected] : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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