gluten-freenut-free
Chicken and Mushroom Soup
From Delta Gamma cook book, 1922
Serves 4
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 quart of chicken stock
- 1 quart of white cream sauce
- 1 can chopped mushrooms
- pepper and salt to taste
Method
Combine chicken stock and white cream sauce.
Add chopped mushrooms.
When serving, add a spoonful of whipped cream and sprinkle with chopped parsley.
Nutrition per serving
262Calories
16 gProtein
29 gCarbs
9 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 1. The excerpt below is the record exactly as published.
Chicken and Mushroom Soup 1 quart of chicken stock, seasoned with onion and celery 1 quart of white cream sauce 1 can chopped mushrooms (not too fine) pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.