Quick Mushroom Soup

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            FOOD FUNNY
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Where do you suppose Rosemary Zwick of Cape Town, South Africa
gets all of these?

Our manager at the steak restaurant where I worked was a friendly,
jovial man. But there was one subject you didn't dare discuss in
front of him - his height. Or, should I say, his lack of it. One
day he stormed through the kitchen door and announced angrily,
"Someone just picked my pocket!"

Most of my fellow waitresses and I were speechless, except for one
who blurted out, "How could anyone stoop so low?"

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            TODAY'S RECIPE
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This incredibly easy recipe is also incredibly versatile. You can
puree the mushrooms for maximum flavor, or you can leave them in
chunks, or you can strain the broth to make a lovely mushroom-
scented consomme.

Quick Mushroom Soup

1 lb (450 g) mushrooms, chopped or sliced
4-6 cups (1-1.5 L) beef, chicken, or vegetable stock
1 cups (250 ml) heavy cream, half-and-half, or milk (optional)
2 Tbs (30 ml) dry sherry (optional)

Combine the mushrooms and stock in a pot and bring to a boil over
high heat. You can puree the soup, serve it like it is, or strain
it to make a clear broth. Add optional cream and/or sherry if
desired. Serves 4 to 6.
Received on Tue May 31 12:24:08 2005