Re: Fw: Marsala Mushroom Sauce

[Guest guest]

Joyce Rudy,

I can hardly wait to get back to Coffeeville and my own stove. I love soups!

Thanks for sharing. I hope you and the pups are doing well. I think of you much

more often than I write. Last night I was so eager to connect with the board

last night that I checked in early to the net. Yes, of course I meant to. No I'm

not loosing it. I'll be there tomorrow.

Jerry/Mississippi/54/IPF/dx April 05

>

> A few of you asked about some good vegetarian recipes so I am sending some. I

hope you enjoy them. Joyce Rudy AZ birds

> Marsala Mushroom Sauce

>

>

> MARSALA MUSHROOM SAUCE

>

> Preparation Time: 15 minutes

> Cooking Time: 15 minutes

> Servings: makes 3 ½ cups

>

> 2 leeks, sliced (white and light green part only)

> ¾ pound fresh mushrooms, sliced

> 3 ½ cups water

> ½ teaspoon leaf oregano

> ½ teaspoon leaf sage

> ¼ cup soy sauce

> 1/8 cup Marsala wine

> 3 ½ tablespoons cornstarch mixed in ¼ cup cold water

>

> Place leeks and mushrooms in a pot with ½ cup of the water. Cook,

stirring occasionally, for 5 minutes. Add the remaining water, the oregano,

sage, soy sauce and wine. Bring to a boil, reduce heat and simmer uncovered for

8 minutes. Add the cornstarch mixture and cook and stir until thickened.

>

> Hint: This delicious sauce may be used as a topping for grains,

potatoes or vegetables.

>

> <mailto:?subject=Dr. McDougall's Newsletter & body=Check out Dr.

McDougall's Online Newsletter: http://www.mcdougall.com/misc/2004nl/0412100.htm>

>

>

> You may subscribe to this free McDougall Newsletter at

http://www.drmcdougall.com<http://www.drmcdougall.com/>

> Newsletter

archive<http://www.nealhendrickson.com/mcdougall/archives.htm>

>

>

> 2004 McDougall All Rights Reserved

>

[Guest guest]

Jerry- I hope you realize that Marsala Mushroom is a sauce not a soup. I put it over potato's or rice.....You could put it over meat...I don't eat meat. Where have you been? Glad your home tomorrow. Joyce Rudy AZ Birds

Marsala Mushroom Sauce> > > MARSALA MUSHROOM SAUCE > > Preparation Time: 15 minutes> Cooking Time: 15 minutes> Servings: makes 3 ½ cups> > 2 leeks, sliced (white and light green part only)> ¾ pound fresh mushrooms, sliced> 3 ½ cups water> ½ teaspoon leaf oregano> ½ teaspoon leaf sage> ¼ cup soy sauce> 1/8 cup Marsala wine> 3 ½ tablespoons cornstarch mixed in ¼ cup cold water > > Place leeks and mushrooms in a pot with ½ cup of the water. Cook, stirring occasionally, for 5 minutes. Add the remaining water, the oregano, sage, soy sauce and wine. Bring to a boil, reduce heat and simmer uncovered for 8 minutes. Add the cornstarch mixture and cook and stir until thickened.> > Hint: This delicious sauce may be used as a topping for grains, potatoes or vegetables. > > <mailto:?subject=Dr. McDougall's Newsletter & body=Check out Dr. McDougall's Online Newsletter: http://www.mcdougall.com/misc/2004nl/0412100.htm>> > > You may subscribe to this free McDougall Newsletter at http://www.drmcdougall.com<http://www.drmcdougall.com/> > Newsletter archive<http://www.nealhendrickson.com/mcdougall/archives.htm> > > > 2004 McDougall All Rights Reserved>

[Guest guest]

I am away from my computer in Coffeeville. I am, however, enjoying life after an

indoscopy and a retina reattachment. Hopefully I'll be headed back north next

week and then on to Chattanooga. I do use my friends' computer, but I don't get

on it as much as I would my own. I was to go down to Tulane for a lung checkup,

but we decided it wouldn't be wise just after eye surgery. You know how much

those lung function tests strain us. Flo and Steve's little dog is keeping me

busy right now, and just loving all that attention I give her. She is spoiled

rotten. Take care and I hope to be back in touch shortly.

Jerry/Mississippi/54/IPF/dx April 05

> >

> > A few of you asked about some good vegetarian recipes so I am sending

some. I hope you enjoy them. Joyce Rudy AZ birds

> > Marsala Mushroom Sauce

> >

> >

> > MARSALA MUSHROOM SAUCE

> >

> > Preparation Time: 15 minutes

> > Cooking Time: 15 minutes

> > Servings: makes 3 ½ cups

> >

> > 2 leeks, sliced (white and light green part only)

> > ¾ pound fresh mushrooms, sliced

> > 3 ½ cups water

> > ½ teaspoon leaf oregano

> > ½ teaspoon leaf sage

> > ¼ cup soy sauce

> > 1/8 cup Marsala wine

> > 3 ½ tablespoons cornstarch mixed in ¼ cup cold water

> >

> > Place leeks and mushrooms in a pot with ½ cup of the water. Cook, stirring

occasionally, for 5 minutes. Add the remaining water, the oregano, sage, soy

sauce and wine. Bring to a boil, reduce heat and simmer uncovered for 8 minutes.

Add the cornstarch mixture and cook and stir until thickened.

> >

> > Hint: This delicious sauce may be used as a topping for grains, potatoes

or vegetables.

> >

> > <mailto:?subject=Dr. McDougall's Newsletter & body=Check out Dr. McDougall's

Online Newsletter:

http://www.mcdougall.com/misc/2004nl/0412100.htm<http://www.mcdougall.com/misc/2\

004nl/0412100.htm>>

> >

> >

> > You may subscribe to this free McDougall Newsletter at

http://www.drmcdougall.com<http://www.drmcdougall.com/><http://www.drmcdougall.c\

om/<http://www.drmcdougall.com/>>

> > Newsletter

archive<http://www.nealhendrickson.com/mcdougall/archives.htm<http://www.nealhen\

drickson.com/mcdougall/archives.htm>>

> >

> >

> > 2004 McDougall All Rights Reserved

> >

>

[Guest guest]

Jerry/Joyce,I have a really really bad soup recipe, I make it when I really want comfort food..I call it Potato soup but its more potato/cheese soup... have patience with the directions as I've never measured anything when I make this.Enough russet potatoes quartered to fill a 5 qt dutch oven about 1/2 to 3/4 full.1 pound good bacon that won't just curl up to nothing1 pound Velveeta1-2 cans niblett corn1 large sweet onionBoil the cut up potatoes in water just until soft. Turn down to Medium heat. Do NOT drain water. Add velveeta to potatoes and water in small bunches until melted.Cut the bacon into 2 inch pieces and fry until crisp. Drain on paper towel.Chop the entire onion. Drain most of the bacon grease (leave about 2-3 tablespoons) and fry onion in the bacon grease. Add bacon, onions, and corn to potatoe/cheese soup. A little pepper, fresh hot french bread with real butter and you have a carbohydrate lovers delight!EnjoyDyane Phoenix ipf 02> >> > A few of you asked about some good vegetarian recipes so I am sending some. I hope you enjoy them. Joyce Rudy AZ birds> > Marsala Mushroom Sauce> > > > > > MARSALA MUSHROOM SAUCE > > > > Preparation Time: 15 minutes> > Cooking Time: 15 minutes> > Servings: makes 3 ½ cups> > > > 2 leeks, sliced (white and light green part only)> > ¾ pound fresh mushrooms, sliced> > 3 ½ cups water> > ½ teaspoon leaf oregano> > ½ teaspoon leaf sage> > ¼ cup soy sauce> > 1/8 cup Marsala wine> > 3 ½ tablespoons cornstarch mixed in ¼ cup cold water > > > > Place leeks and mushrooms in a pot with ½ cup of the water. Cook, stirring occasionally, for 5 minutes. Add the remaining water, the oregano, sage, soy sauce and wine. Bring to a boil, reduce heat and simmer uncovered for 8 minutes. Add the cornstarch mixture and cook and stir until thickened.> > > > Hint: This delicious sauce may be used as a topping for grains, potatoes or vegetables. > > > > <mailto:?subject=Dr. McDougall's Newsletter & body=Check out Dr. McDougall's Online Newsletter: http://www.mcdougall.com/misc/2004nl/0412100.htm>> > > > > > You may subscribe to this free McDougall Newsletter at http://www.drmcdougall.com<http://www.drmcdougall.com/> > > Newsletter archive<http://www.nealhendrickson.com/mcdougall/archives.htm> > > > > > > 2004 McDougall All Rights Reserved> >>

[Guest guest]

Dyane,

Now that sounds delicious! I'm starting a new email folder called " SOUPS " , and

I'll share this one with my sister and husband Sidney. I think I'll save

a bit of the bacon grease also for greasing the cornbread pan.

Jerry/Mississippi/54/IPF/dx April 05

> > >

> > > A few of you asked about some good vegetarian recipes so I am

> sending some. I hope you enjoy them. Joyce Rudy AZ birds

> > > Marsala Mushroom Sauce

> > >

> > >

> > > MARSALA MUSHROOM SAUCE

> > >

> > > Preparation Time: 15 minutes

> > > Cooking Time: 15 minutes

> > > Servings: makes 3 ½ cups

> > >

> > > 2 leeks, sliced (white and light green part only)

> > > ¾ pound fresh mushrooms, sliced

> > > 3 ½ cups water

> > > ½ teaspoon leaf oregano

> > > ½ teaspoon leaf sage

> > > ¼ cup soy sauce

> > > 1/8 cup Marsala wine

> > > 3 ½ tablespoons cornstarch mixed in ¼ cup cold water

> > >

> > > Place leeks and mushrooms in a pot with ½ cup of the water.

> Cook, stirring occasionally, for 5 minutes. Add the remaining water,

> the oregano, sage, soy sauce and wine. Bring to a boil, reduce heat and

> simmer uncovered for 8 minutes. Add the cornstarch mixture and cook and

> stir until thickened.

> > >

> > > Hint: This delicious sauce may be used as a topping for

> grains, potatoes or vegetables.

> > >

> > > <mailto:?subject=Dr. McDougall's Newsletter & body=Check out Dr.

> McDougall's Online Newsletter:

> http://www.mcdougall.com/misc/2004nl/0412100.htm>

> > >

> > >

> > > You may subscribe to this free McDougall Newsletter at

> http://www.drmcdougall.com<http://www.drmcdougall.com/>

> > > Newsletter

> archive<http://www.nealhendrickson.com/mcdougall/archives.htm>

> > >

> > >

> > > 2004 McDougall All Rights Reserved

> > >

> >

>