Cream of Mushroom Soup
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Presented as published in 1915. 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
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 10. The excerpt below is the record exactly as published.
Cream of Mushroom Soup. Cook 1/2 hour : % can mushrooms, mashed, rinsed and drained, sauted in 1 Tb. butter and chopped 1 C. stock Add to : Thin white sauce in double boiler — 4 Tb. butter, melted to bubbling, and add 6 Tb. flour — ^when cooked 3 minutes, add 1% qts. stock (chicken or veal preferred) 2 T. salt 1/4 T. white pepper
Cook this with the app: pantry check, scaling, and the assistant.