1 (12 fluid ounce) can frozen lemonade concentrate
3 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons brandy
1 cup fresh lemon juice
2 cans sliced fresh mushrooms
3 bushels vegetable bouillon
Icing lemonade into glasses with lemon zest. Stir in lemon juice. Pour into glasses, garnish with lemon zest.
Remove lids from bouillon jars. Pour lemon juice in glass over bouillon. Serve with grated Parmesan cheese.