nut-freeegg-freesoy-freefish-freeshellfish-free
Mushroom Soup
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
545Calories
15 gProtein
21 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories545 kcal
Protein15 g
Carbohydrates21 g
Fiber2.3 g
Sugars10 g
Total Fat49 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol143 mg
Sodium215 mg
Potassium1056 mg
Calcium232 mg
Iron1.5 mg
Magnesium43 mg
Phosphorus396 mg
Zinc2.1 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D1.6 mcg
Vitamin C5 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.8 mg
Folate45 mcg
Choline61 mg
Caffeine0 mg
Water434 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 8. The excerpt below is the record exactly as published.
Mushroom Soup. Two pounds fresh mushrooms. Save 12. Chop the rest and fry in butter. The butter will be oily when they are sufficiently cooked. Stir in slowly 2 tablespoons flour, 1 pint milk, 1 pint cream and 1 cup consomme. Cook slowly 15 minutes. Rub soup through colander, strain through cheese- cloth. Season with salt and white pepper
Cook this with the app: pantry check, scaling, and the assistant.