Mushroom Soup

Ingredients

• a dozen of them
• six sliced tomatoes
• two carrots
• an onion
• 4 oz. of veal
• 4 oz. of ham
• 2 oz. of butter
• a quart of standard broth
• tincture of pepper
• salt
• flavouring of aromatic herbs

Method

1. 1

   Fry mushrooms, tomatoes, carrots, onion, veal, and ham in butter.

2. 2

   Boil with broth, pepper, salt, and herbs.

3. 3

   Pass through a tammy, reheat, and add lemon juice before serving.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 110. The excerpt below is the record exactly as published.

tincture of pepper, and boil until all be tender, then pass through a tammy, and boil up the pur6e. Compound Spiinach So2q). — This soup contains besides the principal herb dry peas, green peas, and French beans, all as purees, and fried bread. Souj) of Purde of Spinach. — The spinach has to be par- boiled, pressed and comminuted ; it has to be stewed with butter, tincture of nutmeg, and salt. The addition of broth is preceded by that of some veloute sauce. Point with butter, sugar, and some glace. This soup is also called h la Beauvaux. Tomato Soup). — This soup, a favourite of the Americans, so that some call it k V Americaine, is really expanded tomato- sauce. The love-apples have to be stewed in a mirepoix- roux of butter, flour, bacon, carrot, onion, tincture of pepper and cayenne, all fried together. The standard broth is then added. Two pounds of tomatoes in slices and two quarts of standard broth will make good soup for four, more diluted for eight, persons. The tomatoes have to pass the sieve, to retain peels and seeds, and become puree. Soups of Purges of Carrots, Turnips, and other Vegetables, called Soups a la Crecy. General Note. — There are a great many recipes for soups called t\ la Crdcy in culinary literature, which have only this feature in common, namely, that they contain puree of SOUPS OF PUREES OF ROOTS, ETC. i6i carrots. The original Crecy,* however, contained many vegetables ; indeed, for it were prescribed, as for jardiniere, toutes sortes de Ugumes,j which were to be parboiled, fried in butter, pounded, passed through a sieve, and thus trans- formed into a puree, to be mixed with prepared broth. Compared with this most comprehensive recipe all other recipes become more or less specializations in favour of carrots, until some hold puree of carrots only and soupe a la Crecy to be synonymous. Eecipes which look much to the colour of the puree prescribe that the red or outer part only of the carrots should be taken, and the core be rejected. This selection is needless when other roots, such as turnips, are added. We should call the original Crecy soup, as the most complicated, compound carrot soup ; every plain one, carrot soitp simply. For the production of puree, the carrots should be parboiled in water for ten minutes, and then stewed with fresh butter, sugar, salt and aromatic herbs, and ultimately boiled with standard broth. The soup of pur&e of carrots may receive an addition of green peas or of rice. The soups of puree of turnips are two in number, one called white, the other broiun ; for the production of the latter, the turnips are browned during the braising, by frying and formation of glace j in the case of the white soup they are kept covered with broth during the whole process- of boiling. Turnips should always be parboiled in water, and the water should be poured away, as in their natural state they would yield too strong a flavour, and be difficult to digest. A soup of puree of kmiips and tomatoes, made after the brown modification, and served with quenelles of potatoes, has been called soupe d la Piemontaise, and been supposed to be a national soup ; but it is little specific. * Also spelt Croissy : F., 292 ; Cord. Bl., 23 and others. f D.D., 862, 11 162 THE SPIRIT OF COOKERY Lettuce and whole pea soup and Flemish soup are mere modifications of the jidienne and jardinidre class ; the Flemish has also been termed p)oly-oleric, or many-fold vegetable soup. Besides carrots, turnips, celery, and leek, boiling in standard broth, there are sliced cucumbers added, and further, a secondary selection of oleraceous vegetables, namely, Brussels-sprouts (which justifies our adjective Flemish), young green peas, a few French beans cut small, and some asparagus-heads ; when these are parboiled, they are added to the main soup. A mere modification of Flemish soup is cabbage or kale soup, in which summer cabbages are substituted for the autumnal sprouts. Another modification is Dutch sotip, or Soupe a la Hollandaise; this contains the cucumber, but omits the cabbage. Soup of of spring herbs, comminuted p>rintaniere, is made with early green vegetables, sorrel, dandelion, and burrage. For the closely-related Bonne Femme soup, cabbage lettuces are braised with the sorrel, in butter, treated with bouillon, and a liaison of yolk, butter, sugar, and glace. Sorrel and lettuce must be present in about equal quantity ; we have seen a recipe in which the sorrel is diminished to two leaves, which seems useless ; strong flavours, like chervil, diminish the homogeneity of the soup. The following vegetables yield purees, which can be worked into soups : Asparagiis, made green with some spinach, and mixed with aspiaragus-heads or points ; artichokes, endives, leek,* scorzonera, or salsify, \ white and black. Cucwmb&r also yields a purde soup in the two usual forms ; gourd,% or * Leek soup also passes as soupe A la Bresanne, D.D., 863 ; no deriva- tion is given. f Scorzonera soup, D.D., 863, ex Brillat-Savarin. It is practical to put scorzoneras into soup when their quantity is insufficient to produce a dish of stewed vegetable for entremets. J Gourd is the true English name ; the other is the product of affecta- tion. The French name is courge, to which neologists have added the absurd A la moelle. SOUPS OF CEREALS 163 vegetable marrow, and inmiphin yield purees, of which the latter is the preferable one both as to colour and taste ; the gourd requires much evaporation of its water to yield a tasty soup. Mushroovis — i.e., champignons — form a very tasty puree if they are taken young enough ; a dozen of them with six sliced tomatoes, two carrots, an onion, 4 oz. of veal and 4 oz. of ham, fried in 2 oz. of butter, and boiled with a quart of standard broth, tincture of pepper and salt, and a flavouring of aromatic herbs

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