Mushroom Soup

Ingredients

• one-half pound of fresh mushrooms
• two tablespoons of butter
• one teaspoon of salt
• one saltspoon of pepper
• one quart of milk
• one tablespoon of cornstarch
• two tablespoons of cold milk
• yolks of two eggs

Method

1. 1

   Clean and finely cut the mushrooms.

2. 2

   Put them in a saucepan with butter, salt, and pepper, cover, and simmer for twenty minutes.

3. 3

   Add milk, bring to a boil, then add cornstarch mixed with cold milk.

4. 4

   Stir until slightly thick, then add egg yolks.

As published

This recipe was extracted from Kirmess cook book (1907), page 24. The excerpt below is the record exactly as published.

MUSHROOM SOUP. Mrs. T. K. Egbert, New^ York. One-half pound of fresh mushrooms cleaned, and cut up very fine. Put into a saucepan with two tablespoons of butter, one teaspoon of salt, one saltspoon of pepper. Cover and simmer twenty minutes. Add one quart of milk, bring this to a boiling point, add one tablespoon of cornstarch moistened with two tablespoons of cold milk. Stir until the soup is slightly thick. Then add yolks of two eggs

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