Cream of Mushroom Soup

Ingredients

• Half pound of mushrooms
• 4^/^ cups chicken stock
• a dash of onion
• V^ cup butter
• V^ cup flour
• 1 cup of cream
• pepper to taste

Method

1. 1

   Chop mushrooms, add to chicken stock with onion and cook for 20 minutes, then press through a fine sieve.

2. 2

   Return to saucepan, add butter and flour blended, then cream, salt, and pepper.

3. 3

   When ready to serve, add wine.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 14. The excerpt below is the record exactly as published.

Cream of Mushroom Soup. Half pound of mushrooms, 4^/^ cups chicken stock, a dash of onion, y^ cup butter, V^ cup flour, 1 cup of cream, 2 tablespoons of Sauterne, pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.