| 1 | Place the mushrooms, onions, mustard and stock in a saucepan and simmer gently for 20 minutes. |
| 2 | Save a few mushroom slices for decoration later. |
| 3 | add the remaining ingredients, except for the lemon juice. |
| 4 | Heat through, but do not boil. |
| 5 | garnish with a few slices of mushroom (saved from before) and a squeeze of lemon juice. |
| 6 | Serve. |
| 7 | notes: |
| 8 | * mushroom soup with whisky -- this is my family"s favourite mushroom soup recipe. |
| 9 | The recipe originally came from a small booklet produced by carnation. |
| 10 | : difficulty: easy. |
| 11 | : time: 10 minutes preparation, 30 minutes cooking. |
| 12 | : precision: no need to measure. |
| 13 | : michael oudshoorn : dept. |
| 14 | : |
