| 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
: mjo@uacomsci.ua.oz
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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