jpo@nottingham.uk (Julian Onions) (10/17/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE MUSHROOM-SOUP SP "26 May 86" 1986 .RZ "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. .IH "Serves 4\-6" .IG "8 ozs" "mushrooms" "250 g" .IG "2\(12 cups" "milk" "600 ml" .IG "1" "stock cube" (beef or chicken) .IG "2 Tbsp" "butter" "25 g" .IG "2 Tbsp" "flour" "30 ml" .IG "2 Tbsp" "lemon juice" "30 ml" .IG "" "salt, white pepper" .PH .SK 1 Wash mushrooms and cut into slices. .SK 2 Melt butter over medium heat. .SK 3 Fry the mushrooms for about 2 minutes or so. .SK 4 Stir in flour to form a thickish paste. .SK 5 Gradually stir in the milk and stock while heating. .SK 6 Add the lemon juice and seasoning, bring to the boil. .SK 7 Simmer for about 10 minutes (or longer if you want). .NX 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) .SH RATING .I Difficulty: easy. .I Time: 5 minutes preparation, 30 minutes cooking. .I Precision: approximate measurement OK. .WR Julian Onions University of Nottingham, Nottingham, UK. jpo@cs.nott.ac.uk