Mushroom Soup

Ingredients

• 1/2 pound mushrooms
• 2 tablespoons flour
• 1 teaspoon salt
• 1 pint milk
• water

Method

1. 1

   Brush, wash and skin the mushrooms.

2. 2

   Put the skins to simmer in a little water.

3. 3

   Cut the mushroom caps and stems into very small pieces; add one pint of water and simmer until tender.

4. 4

   Make a sauce of the fat, flour, salt and milk and add the water in which the mushroom caps, stems and skin were cooked.

5. 5

   The soup is more delicious if the diced caps and stems are added.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 13. The excerpt below is the record exactly as published.

MUSHROOM SOUP % pound mushrooms (or skin 2 tablespoons flour and stems of }^ pound) i teaspoon salt 2 tablespoons butter i pint milk Brush, wash and skin the mushrooms. Put the skins to simmer in a little water. Cut the mushroom caps and stems into very small pieces; add one pint of water and simmer until tender. Make a sauce of the fat, flour, salt and milk and add the water in which the mushroom caps, stems and skin were cooked. The soup is more delicious if the diced caps and stems are added. OYSTER STEW I pint oysters Salt, pepper, paprika 4 tablespoons butter i quart rich milk Put cleaned oysters, strained oyster liquor, butter, and seasoning into a saucepan and simmer gently until oysters curl at the edges. Add the milk and bring quickly to the simmering-point. Serve very hot. NEW DELINEATOR RECIPES 39 CLAM CHOWDER 50 clams Yi teaspoon thyme 4 ounces salt pork 3 potatoes 1 medium-sized onion i pint milk

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