Mushroom Soup (Potage Creme de Champignons)

Ingredients

• 1 lb. fresh mushrooms
• 1J pts. light stock
• 1£ oz. butter
• if oz. flour
• t pt. milk
• 1 Spanish onion
• 1 stick of celery
• A squeeze of lemon juice
• Salt, pepper
• 1 dessert-sp. chopped parsley
• 1 gill cream

Method

1. 1

   Wash the mushrooms and cut them into small pieces.

2. 2

   Put them into a saucepan with the butter, onion, and celery.

3. 3

   Cook for a few minutes, then pour in the stock.

4. 4

   Simmer for 1 hour or longer until the mushrooms are soft, then rub through a fine sieve.

5. 5

   Return the sieved soup to the saucepan, add flour mixed with milk, stir until boiling, and simmer a few minutes longer.

6. 6

   Season to taste and add cream, parsley, and lemon juice just before serving.

7. 7

   Serve with croutons of fried bread.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 119. The excerpt below is the record exactly as published.

Mushroom Soup (Potage Creme de Champignons) 1 lb. fresh mushrooms. 1J pts. light stock. 1£ oz. butter. if oz. flour. \ pt. milk. 1 Spanish onion. 1 stick of celery. A squeeze of lemon juice. Salt, pepper. 1 dessert-sp. chopped parsley. 1 gill cream. Wash the mushrooms and cut them in small pieces. _ Put them into a saucepan with the butter and onion and celery roughly chopped. Cook these for a few minutes over the fire and pour in the stock. Simmer 1 hour or longer until the mushrooms are soft, and then rub as much as possible through a fine sieve. Rinse out the saucepan and return the sieved soup to it. Add the flour broken smoothly with the milk, stir until boiling and simmer a few minutes longer. Season to taste and add the cream, parsley, and lemon juice just before serving. Serve with croutons of fried bread. Time to cook, about 1| hours. Probable cost, 2s. Quantity, 2 pints. 164. Parisian Cream Soup Make in the same way as Tapioca Cream Soup (Recipe 169), adding 1 oz. grated Parmesan cheese. 165. Potato Soup & la Parmentier (Creme Parmentier) 1 lb. peeled potatoes. 1 qt. white stock. 2 or 3 leeks. 2 oz. butter. A little chervil. I pt. hot milk. 1 gill cream. Seasoning. Prepare the potatoes and leeks and cut them in thin slices. Put them into a saucepan with the butter and cook over the fire a few minutes. Pour in the white stock and cook until the potatoes are quite soft. Then rub as much as possible through a hair sieve or tammy into a basin. Return to the saucepan to reheat and add the hot milk, cream, and seasoning Sprinkle with a little chervil if obtainable, and add the following garnish: Garnish. — One gill asparagus points, cooked in boiling water and salt until tender, then strained. Half gill carrots, cut in the shape of a pea with a cutter for the purpose (see Recipe 125), cooked in boiling water and salt until tender, then strained. Time to cook, about 1 hour. Probable cost, 2s. Quantity, 2 pints. 166. Rabbit Cream Soup 1 rabbit (small). 3 pts. cold water. A small piece of ham. 1 oz. butter. 1 oz. flour. | pt. milk.

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