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 purée

　　1 tablespoon fresh lemon juice

　　One 10 3/4-ounce can French onion soup

　　2 cups fine-cut noodles, uncooked

　　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.

　　Paula Deen's Kitchen Classics