Mushroom Soup

Ingredients

• some good veal broth
• half a pound of them
• a Spanish onion
• pepper to taste
• salt to taste
• a table-spoonful of cream
• a squeeze of lemon
• a little mushroom ketchup

Method

1. 1

   Bring veal broth to boil.

2. 2

   Add chopped mushrooms and onion, boil hard for a quarter of an hour.

3. 3

   Pass through a sieve, add thickening of flour, milk, and butter, and season.

4. 4

   Cool slightly, then add beaten egg yolks in cream.

5. 5

   Optionally add lemon and mushroom ketchup.

Nutrition per serving

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

Mushroom Soup Have ready some good veal broth ; bring to the boil. Have ready some well-washed mushrooms, allowing half a pound of them to one pint of broth. Chop them up with a Spanish onion, also cut up small ; put them into the boiling stock, and boil hard for a quarter of an hour. Then pass all through a sieve ; add a thickening of flour, milk, and butter, pepper and salt to taste. When thick enough, place the saucepan on the side of the fire, and when cool- ing add the yolks of three eggs beaten up in a table-spoonful of cream. A squeeze of lemon and a little mushroom ketchup

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