Mushroom Soup

Ingredients

• about one pound of fresh mushrooms
• one-quarter of a pound of butter
• three tablespoonfuls of flour
• two quarts of chicken broth or white stock
• one pint of heavy cream
• a small piece of butter
• Season with salt
• pepper
• Cayenne
• Serve small bread croutons with it

Method

1. 1

   Chop or pound mushrooms to a pulp.

2. 2

   Simmer with butter for 15 minutes.

3. 3

   Add flour, stir, moisten with broth, and boil for an hour.

4. 4

   Rub through a sieve, heat again, add cream and butter, season, and serve with croutons.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 7. The excerpt below is the record exactly as published.

about one pound of fresh mushrooms. Chop very fine, or pound them to a pulp in a mortar. Put in a saucepan with one-quarter of a pound of butter, and let it simmer for fifteen minutes. Add three table- spoonfuls of flour, stir well, moisten the whole with two quarts of chicken broth or white stock, and let it boil for an hour. Then rub the whole through a sieve. Try to get through as much as possible. Heat it again. Add to it one pint of heavy cream and a small piece of butter. Season with salt, pepper, and Cayenne. Serve small bread croutons with it

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