Quick Mushroom Soup

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                            FOOD FUNNY
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Here is yet another from Rosemary Zwick - doesn't anyone
else ever run across a food funny?

Now that decaffeinated coffee has become a requirement at
most places selling food, the following exchange took place
between a waitress and a male customer one morning. The
waitress was refilling cups of coffee when she stopped at the
table next to ours. "Regular?" she asked her customer.

"Yes, thank you," said the man. "It is due to a steady diet of
fruit and vegetables."

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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 Nov 30 20:43:09 2010