Serves 2
450 g can mushroom soup
25 g butter
125 g mushrooms
3/4 cup milk
3/4 cup water
1/4 cup apera (sherry)
Pepper and salt to taste
Method: Melt the butter in a large saucepan and sauté chopped mushrooms on medium heat for 5 minutes. Add can of mushroom soup, stir in milk and water until hot, but not boiling. Stir in sherry, pepper and salt if needed. Serve in hot bowls.
Source: contributed by Dianne Gray in A Dash of QAC: A Sprinkle of Sweet and Savoury from our Members (Adelaide: Queen Adelaide Club, 2020), p.125.
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