Subject: RECIPE: Mushroom soup
From: [email-masked] (Michael Oudshoorn)
Date: 22 Jan 88 06:15:51 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE MUSHROOM-SOUP3 S "29 Oct 87" 1988
.RZ "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.
.IH "serves 6"
.IG "1 lb" "sliced mushrooms" "350 g"
.IG "2" "large onions,"
chopped
.IG "1 Tbsp" "French mustard" "15 ml"
.IG "4 cups" "beef stock" "1 liter"
.IG "1/3 lb" "sliced leg ham" "150 g"
.IG "12 oz" "evaporated milk" "375 ml"
.IG "2 Tbsp" "whisky" "30 ml"
.IG "1 tsp" "lemon juice" "5 ml"
.PH
.SK 1
Place the mushrooms, onions, mustard and stock in a saucepan and simmer gently
for 20 minutes.  Save a few mushroom slices for decoration later.
.SK 2
Add the remaining ingredients, except for the lemon juice.
.SK 3
Heat through, but do not boil.
.SK 4
Garnish with a few slices of mushroom (saved from before) and a squeeze of lemon
juice.
Serve.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 minutes preparation, 30 minutes cooking.
.I Precision:
no need to measure.
.WR
Michael Oudshoorn
Dept. of Computer Science, University of Adelaide, South Australia
[email-masked]