Macaroni Soup (Dominicaine)

Ingredients

• about three ounces of dry mushrooms
• one pint of fish broth
• an onion
• a carrot
• a bay-leaf
• a few sprigs of parsley
• three ounces of bread crumbs
• one pound of macaroni
• a gill of olive-oil

Method

1. 1

   Soak mushrooms, simmer with broth and vegetables, strain.

2. 2

   Mix bread crumbs and mushrooms with essence, then cook macaroni with olive oil.

3. 3

   Combine and serve with boiling fish broth.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 24. The excerpt below is the record exactly as published.

MACARONI SOUP (DOMINICAINE). Soak in lukewarm water for a few minutes about three ounces of dry mushrooms ; then drain and put them in a stewpan with one pint of fish broth, an onion, a carrot, a bay-leaf, and a few sprigs of parsley. Simmer these for an hour on a slow fire, strain the broth and return it to the stewpan, save the mushrooms; soak three ounces of bread crumbs in water, strain and press the water well out of it ; put the bread with the cooked mushrooms into the stewpan with the essence just strained ; let these simmer and dry ; stir, and when well reduced and the bread crumbs as well as the mushrooms are crisp, pass them through a sieve. In the meantime cook and strain one pound of macaroni, put it in a saut^-pan with a gill of olive-oil

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