Mushroom Soup

Ingredients

• Three-quarters lb. of fresh mushrooms
• 1 cup of water
• 2 tablespoons of butter
• 2 tablespoons of flour
• 4 cups of scalded milk
• ^ cup of cream
• a few gratings of nutmeg
• salt
• pepper

Method

1. 1

   Cook mushrooms with butter, nutmeg, salt, pepper, and water for 20 minutes.

2. 2

   Pass through a sieve.

3. 3

   Cream butter with flour, add to scalded milk, thicken, then add mushrooms.

4. 4

   Just before serving, add cream.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 5. The excerpt below is the record exactly as published.

MUSHROOM SOUP (French) ZThree-quarters lb. of fresh mushrooms, i cup of water, 2 tablespoons of butter, 2 tablespoons of flour, 4 cups of scalded milk, ^ cup of cream, a few gratings of nutmeg, salt, and pepper. Put the mushrooms in a stew-pan with i table- spoon of butter, a few gratings of nutmeg, salt, and pepper, and i cup of water;

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