Cheesy Mushroom Soup
|Lemon||1 , juiced|
|Butter||1⁄4 Cup (4 tbs)|
|Bread slices||2 (Use Stale Ones)|
|Chicken stock||4 Cup (64 tbs)|
|Port||1⁄2 Cup (8 tbs)|
|Cooked ham||1 (Use Lean Slices)|
|Grated romano cheese||1 Cup (16 tbs)|
1 Cut off the ends of the mushrooms stalks. Wash the mushrooms carefully without soaking them, then slice them finely. Sprinkle the mushrooms with the lemon juice.
2 Melt the butter in a saucepan and when it is hot, saute the mushrooms for 10 minutes. Season with salt and pepper.
3 Heat the broiler and toast the bread on both sides.
4 Add the chicken stock and the port to the mushrooms. Bring to a boil and cook for 5 minutes. Chop the ham and add it at the end of the 5 minutes.
5 Pour the very hot soup into individual flameproof bowls. Arrange the slices of toast on the surface of the soup and sprinkle generously with the grated cheese. Broil until the cheese browns. Serve the soup at once.