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Sherried Mushroom Bouillon

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  Canned sliced mushrooms 4 Ounce (1 Can)
  Green onions 3 , trimmed and sliced thin
  Lemon juice 1 Tablespoon
  Condensed beef broth 10 1⁄2 Ounce (1 Can)
  Water 1 1⁄3 Cup (21.33 tbs)
  Dry sherry 1 Tablespoon

1 Combine mushrooms and liquid, green onions and lemon juice in a medium-size saucepan. Heat to boiling; cover. Simmer 3 minutes.
2 Stir in beef broth and water. Heat to boiling. Turn off heat, stir in sherry.
3 Pour into soup cups; sprinkle with chopped

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