Mushroom Soup

Ingredients

• one pound mushrooms
• five cups chicken stock
• one-half onion
• one-third cup butter
• one-quarter cup flour
• one and one-half cups of cream
• salt
• pepper
• two tablespoons souteene

Method

1. 1

   Chop mushrooms finely, add to chicken stock with minced onion; cook for fifteen minutes and rub through a sieve.

2. 2

   Bind with butter and flour cooked together, then add cream and season with salt and pepper.

3. 3

   Just before serving, add wine.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 27. The excerpt below is the record exactly as published.

MUSHROOM SOUP. Miss Emilia Lundberg, No. 2400 South Flower street— One pound mushrooms, five cups chicken stock, one-half onion, one-third cup butter, one-quar- ter cup flour, one and one-half cups of cream or rich milk, salt, pepper, two tablespoons souteene

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