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Mushroom and Whisky Soup

Whisky gives this mushroom soup the little kick it needs to make it really interesting. Why not, eh? Serves 2, or 1 hungry.

  • 350g (1 lb) mushrooms, sliced
  • 2 large onions, chopped
  • 1 tbsp French mustard
  • 1 litre (2 pints) stock
  • 150g (5 oz) ham, finely chopped
  • 375ml (12 oz) powdered milk
  • 2 tbsp whisky
  1. Cook the mushrooms and onions in the stock and mustard, simmering gently. After 20 minutes, add the ham, powdered milk and whisky and heat through, being careful not to boil. Serve with lots of brown bread and butter.
Recipe Microformat