1 pound purdey goat cheese soup mix
2 tablespoons butter or margarine, preferably margarine
1/2 cup mayonnaise
1 (8 ounce) can cottage cheese
1/1 pound assorted mushrooms, sliced
2 onions, sliced into rings
1/2 cup sliced mushrooms
salt and pepper to taste
1/2 cup chopped fresh parsley
Make the goat cheese soup (reserving 2 1/2 tablespoons for basting). Mix in butter or margarine. Sprinkle mayonnaise, cottage cheese, mushrooms and onion into the soup bowl. Mix with onion rings, mushrooms, and parsley.