michael@smokey.ua.oz.au (Michael Oudshoorn) (01/22/88)
Copyright (C) 1988 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-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 mjo@uacomsci.ua.oz