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
- 8 ozs mushrooms
- 2 1/2 cups milk
- 1 stock cube
(beef or chicken)
- 2 Tbsp butter
- 2 Tbsp flour
- 2 Tbsp lemon juice
- salt, white pepper
Wash mushrooms and cut into slices.
Melt butter over medium heat.
Fry the mushrooms for about 2 minutes or so.
Stir in flour to form a thickish paste.
Gradually stir in the milk and stock while heating.
Add the lemon juice and seasoning, bring to the boil.
Simmer for about 10 minutes (or longer if you want).
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)
5 minutes preparation, 30 minutes cooking.
approximate measurement OK.
University of Nottingham, Nottingham, UK.
Recipe last modified: 26 May 86
From: email@example.com (Julian Onions)
Subject: RECIPE: Easy mushroom soup
Date: 17 Oct 86 03:33:30 GMT
Organization: University of Nottingham, UK
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