1 lb Mushrooms, sliced 2 lg Onions, chopped 1 T French mustard 4 c Beef stock 1/3 lb Ham leg, sliced 12 oz Evaporated milk 2 T Whisky 1 t Lemon juice Place the mushrooms, onions, mustard and stock in a saucepan and simmer gently for 20 minutes. Save a few mushroom slices for decoration later. Add the remaining ingredients, except for the lemon juice. Heat through, but do not boil. Garnish with a few slices of mushroom (saved from before) and a squeeze of lemon juice. Serve. NOTES: * Mushroom soup with whisky -- This is my family's favourite mushroom soup recipe. The recipe originally came from a small booklet produced by Carnation. : Difficulty: easy. : Time: 10 minutes preparation, 30 minutes cooking. : Precision: no need to measure. : Michael Oudshoorn : Dept. of Computer Science, University of Adelaide, South Australia : mjo@uacomsci.ua.oz : Copyright (C) 1986 USENET Community Trust