Mannheim Soup

Ingredients

• To I quart of stock
• i ounce of rice
• yi, pound of cooked salmon or shrimps
• an onion
• a carrot
• thyme and parsley

Method

1. 1

   To stock, add tomatoes and herbs to make a cream when strained.

2. 2

   Heat again, add rice and chopped salmon or shrimps, onion, carrot, thyme, and parsley.

3. 3

   Cook for 0.5 hour or longer, rub through a sieve, and serve with boiled rice.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 15. The excerpt below is the record exactly as published.

MANNHEIM SOUP. (Germany.) To I quart of stock add sufficient tomatoes and herbs to make a cream when strained, heat it again, and add i ounce of rice and yi, pound of cooked salmon or shrimps chopped fine, an onion, a carrot, and thyme and parsley

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