MUSHROOM SOUP

Quick and easy mushroom soup

This is based on a recipe my sister got from her high school cookery class. It's easy to make whilst constructing a more involved main course.

Ingredients

(Serves 4-6)

Procedure

  1. Wash mushrooms and cut into slices.
  2. Melt butter over medium heat.
  3. Fry the mushrooms for about 2 minutes or so.
  4. Stir in flour to form a thickish paste.
  5. Gradually stir in the milk and stock while heating.
  6. Add the lemon juice and seasoning, bring to the boil.
  7. Simmer for about 10 minutes (or longer if you want).

Notes

My sister insists on using a chicken stock cube, but I prefer beef. Chicken gives you a lighter colour, but I prefer the darker colour given by the beef. (Of course, real stock is better, but takes time to prepare)

Rating


Difficulty: easy.
Time: 5 minutes preparation, 30 minutes cooking.
Precision: approximate measurement OK.

Contributor

 
Julian Onions 
University of Nottingham, Nottingham, UK. 
jpo@cs.nott.ac.uk
Recipe last modified: 26 May 86

Original header

Path: decwrl!recipes
From: jpo@nottingham.uk (Julian Onions)
Newsgroups: mod.recipes
Subject: RECIPE: Easy mushroom soup
Message-ID: <5986@decwrl.DEC.COM>
Date: 17 Oct 86 03:33:30 GMT
Sender: recipes@decwrl.DEC.COM
Organization: University of Nottingham, UK
Lines: 53
Approved: reid@decwrl.UUCP


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