Mushroom Soup

Ingredients

• two quarts of good white stock
• one can of button mushrooms
• two heaping tablespoons flour
• one tablespoon butter
• pepper and salt to taste

Method

1. 1

   Add mushrooms to stock.

2. 2

   Make a roux with flour and butter, thicken stock with it.

3. 3

   Season to taste.

4. 4

   Serve in bouillon cups with a slice of lemon in each.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 1. The excerpt below is the record exactly as published.

Mushroom Soup 1 quart of chicken stock, seasoned with onion and celery 1 quart of white cream sauce 1 can chopped mushrooms (not too fine) pepper and salt to taste When serving add one spoonful of stiffly whipped cream to each serving, with chopped parsley, sprinkled on whipped cream. Mary Louise Longbrake (Lambda). 10 DELTA GAMMA COOK BOOK Clear Soup or Cold Consomme 3 pounds lean veal 2 onions 3 pounds lean beef 2 stalks celery 1 slice ham or hani bone Mince the ham or crack the ham bone. Put meats and seasoning over the fire in six quarts cold water. Let this come slowly, to the boiling point and then simmer for six or seven hours. Strain through a double cloth and set in a cold place. Remove fat carefully. Put stock back on fire with the unbeaten white and the shell of an egg. Let it heat quicldy and boil fast for five minutes. Strain again. Add salt and pepper to taste just before serving. Many people like the addition of one glass of sherry. Leulah Judson Hawley (Lambda) . Consomme Cut the meat from the bones of one shin of beef and one knuckle of veal. Put a kettle over a hot fire and sprinkle over the bottom of it one heaping tablespoon of sugar. Let it brown and allow it to smoke for a minute, then add quickly one-fourth cup of chopped onions and the same quantity of cold water and cook for five minutes. Place the bones in the kettle and then the meat — cover with five quarts of cold water, bring to a boil, skim carefully and place over a moderate fire to simmer four hours. When ready to serve, a slice of lemon placed in each cup will add to the flavor of the consomme. Fanny Cole Speh (Kappa). Consomme 1 knuckle of beef 1 ba}^ leaf 1 knuckle of veal 2 whole cloves twice as many cups of water as 2 carrots number to be served 1 turnip, celery 1 onion Cook down half, strain through a cloth, let harden to jelly. Thin and season when ready to serve. A slice of lemon in the cup adds to the flavor. Blanche Garten (Kappa). SOUPS 11 Corn Soup (Small Recipe — About Three Dishes) Cook one-half can of cornlet (or corn) with one cup cold water for fifteen minutes. Melt heaping tablespoon butter in another pan and brown one teaspoon chopped onion in it. Add two tablespoons flour to this, season with one teaspoon salt and pinch of pepper. Add one pint milk, gradually. When this boils add cornlet. This can all be strained or part of kernels of corn left in. Florence Schuyler Thorpe (Lambda). Lentil Soup Cook slowly one cup lentils and one quart boiling water until soft, and water is reduced about one-half. Rub through a strainer. Add one pint of milk and thicken with a rounded tablespoon of flour cooked in a rounded tablespoon of butter. Pepper and salt to taste. Bertha Wilson Carter (Rho). I Macaroni Soup Boil a knuckle of veal with two tablespoons of salt and sweet marjoram in enough water to cover the meat well. Add two small red, or twelve black peppers tied in thin mushn, three blades of mace, two large carrots, one head of celery, three onions. Boil down one- half. Strain and break into it one-fourth pound of macaroni; when the macaroni is tender add to it one-half pint of cream, thicken with two tablespoons of flour and butter size of an egg. Stir this into the soup just before serving. , Gertrude Gifford (Sigma). Minna Soup 1 cup cooked lima beans 1 teaspoon butter 2 cups milk salt 1 onion pepper 2 cups white stock chopped parsley 1 teaspoon flour Put the beans in the double boiler with milk. Brown the onion sliced with butter and cook to delicate brown. Add the white stock. 12 DELTA GAMMA COOK BOOK When thoroughly heated, press the beans through a sieve and add to stock with onion also strained. Rub the flour and butter until smooth and add sufficient soup to this to make it creamy, before adding to the soup. Return the soup to the double boiler and cook until it thickens to a puree. Season and serve. EHzabeth Mogg (Rho Sigma). Mushroom Soup To two quarts of good white stock, add one can of button mush- rooms (cut in two or three pieces). Make a roux of two heaping tablespoons flour and one tablespoon butter

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