MUSHROOM SOUP

Mushroom soup with whisky

This is my family's favourite mushroom soup recipe. The recipe originally came from a small booklet produced by Carnation.

Ingredients

(serves 6)

1 lb sliced mushrooms
2 large onions, chopped
1 Tbsp French mustard
4 cups beef stock
1/3 lb sliced leg ham
12 oz evaporated milk
2 Tbsp whisky
1 tsp lemon juice

Procedure

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.

Rating

Difficulty: easy.
Time: 10 minutes preparation, 30 minutes cooking.
Precision: no need to measure.

Contributor

 
Michael Oudshoorn 
Dept. of Computer Science, University of Adelaide, South Australia 
mjo@uacomsci.ua.oz

Recipe last modified: 29 Oct 87

Original header

Path: decwrl!recipes
From: michael@smokey.ua.oz.au (Michael Oudshoorn)
Newsgroups: alt.gourmand
Subject: RECIPE: Mushroom soup
Message-ID: <12297@decwrl.DEC.COM>
Date: 22 Jan 88 06:15:51 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Dept. of Computer Sci., Uni. of Adelaide, South Australia
Lines: 45
Approved: reid@decwrl.dec.com

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