Recipe information
Yield
serves 4
Ingredients
1/4 cup (1/2 stick) butter
One 8-ounce can sliced mushrooms, drained, or 1 cup sliced fresh mushrooms
1/4 cup finely chopped onion
1/4 cup finely sliced blanched almonds
1 clove garlic, minced, or 1/4 teaspoon garlic puree
1 tablespoon fresh lemon juice
One 10 3/4-ounce can French onion soup
2 cups fine-cut noodles, uncooked
Preparation
Melt the butter in a large skillet. Add the mushrooms, onions, almonds, garlic, and lemon juice, and sauté gently for about 10 minutes. Stir in the soup and bring to a boil. Add the noodles; reduce the heat, cover, and simmer for about 5 minutes. This is very good served with chicken or beef.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
