Mushroom and Whiskey Soup
Whiskey gives this mushroom soup the
little kick it needs
to make it really interesting.
350g (1 lb) mushrooms, sliced
2 large onions, chopped
1 tbsp Dijon mustard
1 litre (2 pints) stock
150g (5 oz) ham, finely chopped
375ml (12 oz) powdered milk
2 tbsp whiskey
Cook the mushrooms, onions, mustard in the stock
and gently simmer.
After 20 minutes, add the ham, powdered milk and
whiskey and heat through, being careful not to boil.
Serve with brown bread and sweet unsalted butter.
Serves: Two
COLD PRESS
- Gwen Beauregard
- Montreal, Quebec, Canada
- i wrote some books and gave away library. i like to think that every poem is a love poem. i believe that "No" is a full sentence. i used to collect old books and young cats. i don't like noisy people, places or things. my three favourite words: yes, please, thank you. my favourite punctuation mark is the colon: i have a beautiful cat, a bicycle, an old typewriter, and a ladle. these things make me happy.
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