MUSHROOM-SOUP(SP)        USENET Cookbook        MUSHROOM-SOUP(SP)
MUSHROOM SOUP
     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.
INGREDIENTS (Serves 4-6)
     8 ozs     mushrooms
     2 1/2 cups
               milk
     1         stock cube (beef or chicken)
     2 Tbsp    butter
     2 Tbsp    flour
     2 Tbsp    lemon juice
               salt, white pepper
PROCEDURE
          (1)  Wash mushrooms and cut into slices.
          (2)  Melt butter over medium heat.
          (3)  Fry the mushrooms for about 2 minutes 
or so.
          (4)  Stir in flour to form a thickish paste.
          (5)  Gradually stir in the milk and stock 
while heat-
               ing.
          (6)  Add the lemon juice and seasoning, bring 
to the
               boil.
          (7)  Simmer for about 10 minutes (or longer 
if you
               want).
NOTES
     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)
RATING
     Difficulty: easy.  Time: 5 minutes preparation, 
30 minutes
     cooking.  Precision: approximate measurement OK.
CONTRIBUTOR
     Julian Onions
     University of Nottingham, Nottingham, UK.
     jpo@cs.nott.ac.uk
     Path: decwrl!recipes
     From: horton@harvard.HARVARD.EDU (Nike Horton)
     Newsgroups: alt.gourmand
     Subject: RECIPE: Paprika mushroom soup
     Message-ID: <10475@decwrl.DEC.COM>
     Date: 20 Jun 87 05:17:07 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: Aiken Lab, Harvard University, Cambridge, 
Massachusetts, USA
     Lines: 63
     Approved: reid@decwrl.UUCP
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