1 lb Mushrooms, sliced
2 lg Onions, chopped
1 T French mustard
4 c Beef stock
1/3 lb Ham leg, sliced
12 oz Evaporated milk
2 T Whisky
1 t 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 juice. Serve. NOTES: * Mushroom soup with whisky — This is my family’s favourite mushroom soup recipe. The recipe originally came from a small booklet produced by Carnation. : Difficulty: easy. : Time: 10 minutes preparation, 30 minutes cooking. : Precision: no need to measure. : Michael Oudshoorn : Dept. of Computer Science, University of Adelaide, South Australia : mjo@uacomsci.ua.oz : Copyright (C) 1986 USENET Community Trust