Mushroom soup with whisky
This is my family's favourite mushroom soup recipe.
The recipe originally came from a small booklet produced by Carnation.
- 1 lb sliced mushrooms
- 2 large onions,
- 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
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
10 minutes preparation, 30 minutes cooking.
no need to measure.
Dept. of Computer Science, University of Adelaide, South Australia
Recipe last modified: 29 Oct 87
From: firstname.lastname@example.org (Michael Oudshoorn)
Subject: RECIPE: Mushroom soup
Date: 22 Jan 88 06:15:51 GMT
Organization: Dept. of Computer Sci., Uni. of Adelaide, South Australia
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