Mushroom Cream Soup (Potage a la Creme de Champignons)

Ingredients

• One tablespoon butter
• large tablespoon flour
• three cups mushroom juice
• one cup boiling milk
• half pound mushrooms
• half cup cream
• half cup sherry

Method

1. 1

   Peel and cut mushrooms, stew with sherry and water for 15 minutes.

2. 2

   In a pan, melt butter, add flour, mushroom juice, and milk, beating until creamy.

3. 3

   Add sherry and cream, then serve with mushroom pieces.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 56. The excerpt below is the record exactly as published.

Mushroom Cream Soup (Pot age a la Creme de Champignons ) One tablespoon butter, large tablespoon flour, three cups mush¬ room juice, one cup boiling milk, one half pound mushrooms, half cup cream. How to Make It. Peel mushrooms; cut in fours and stew with a half cup sherry

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