French Mushroom & Ham Soup
French Mushroom and Ham Soup recipe
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms
sliced |
|
| 2 | large |
onions
chopped |
|
| 1 | tablespoon |
french mustard
|
* |
| 4 | cups |
beef stock
prefer veal stock if possible |
|
| ⅓ | pound |
ham
leg, sliced |
|
| 12 | ounces |
evaporated milk
|
|
| 2 | tablespoons |
whiskey
|
|
| 1 | teaspoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
sliced |
|
| 2 | large |
onions
chopped |
|
| 15 | ml |
french mustard
|
* |
| 946 | ml |
beef stock
prefer veal stock if possible |
|
| 151.2 | g |
ham
leg, sliced |
|
| 346.8 | ml/g |
evaporated milk
|
|
| 3E+1 | ml |
whiskey
|
|
| 5 | ml |
lemon juice
|
|
Directions
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.
