Cream of Mushroom Soup

Name: Cream of Mushroom Soup
Ingredients: 1 quart of mushrooms; 1 tablespoon flour; 4 cups white stock; 1 cup thin cream; 1 slice onion; 1 cup whipped cream; 1 tablespoon butter

From The Aunts' Cook Book, 1922

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

Method

Nutrition per serving

1556Calories

23 gProtein

67 gCarbs

148 gFat

Full nutrition (33 nutrients)

Calories1556 kcal

Protein23 g

Carbohydrates67 g

Fiber5.4 g

Sugars31 g

Total Fat148 g

Saturated Fat80 g

Monounsaturated Fat32 g

Polyunsaturated Fat2.4 g

Cholesterol451 mg

Sodium88 mg

Potassium1694 mg

Calcium426 mg

Iron2.3 mg

Magnesium82 mg

Phosphorus637 mg

Zinc3.2 mg

Copper1 mg

Manganese0.4 mg

Vitamin D1.5 mcg

Vitamin C17 mg

Vitamin A440 mcg

Vitamin E1.6 mg

Vitamin K11 mcg

Vitamin B60.6 mg

Vitamin B120.8 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)11 mg

Folate96 mcg

Choline97 mg

Caffeine0 mg

Water675 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 7. The excerpt below is the record exactly as published.

Cream of Mushroom Soup 1 quart of mushrooms 1 tablespoon flour 4 cups white stock 1 cup thin cream 1 slice onion 1 cup whipped cream 1 tablespoon butter

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