| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Appetizers, Sauces | 6 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Medium onion, sliced | |
| 4 | Cloves garlic, minced | |
| 1/2 | t | Chopped fresh rosemary or |
| 1/4 | t | Dried rosemary leaves |
| crushed | ||
| 1/4 | t | Dried thyme leaves, crushed |
| 1 1/2 | lb | Fresh mushrooms, thinly |
| sliced | ||
| 1 | Condensed French Onion Soup | |
| 1 | t | Lime juice |
| 1/4 | c | Dry white wine or dry sherry |
| Chopped fresh parsley |
INSTRUCTIONS
In 6-quart Dutch oven over medium heat, in hot oil, cook onion, garlic, rosemary and thyme until onion is tender. Increase heat to medium-high. Add mushrooms. Cook until mushrooms begin to brown. Add soup and lime juice. Heat to boiling. Reduce heat to low. Cook until mushrooms are tender, stirring occasionally. Add wine. Cook 3 minutes. Sprinkle with parsley. Garnish with fresh rosemary and lime slice, if desired. Serve with meat, rice or noodles. Makes about 2 3/4 cups. Posted to MM-Recipes Digest V3 #278 Date: Thu, 10 Oct 1996 10:16:57 +0000 From: ray.watson@ukonline.co.uk
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