White Mushroom Soup

Ingredients

• one quart of stock
• one quart of milk
• one gill of thick cream
• half a can of mushrooms
• two ounces of butter
• two ounces of flour
• one teaspoon of salt
• a teaspoonful of lemon-juice

Method

1. 1

   Boil stock and milk separately.

2. 2

   Make a roux with butter and flour, then add milk gradually.

3. 3

   Once thick, add mushroom liquor, salt, mushrooms, and cream.

4. 4

   Squeeze in lemon juice before serving.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 76. The excerpt below is the record exactly as published.

White Mushroom Soup. — One quart of stock, one quart of milk, one gill of thick cream, half a can of mushrooms and the liquor, two ounces of butter, two ounces of flour, one teaspoon of salt. Put both stock and milk to boil separately ; stir in a saucepan over the fire the butter and flour together till they bubble ; pour on half the milk quickly stirring all the time ; add the rest, and then the stock ; when thick as cream and smooth, put in the liquor of the mushrooms, the salt, the mushrooms, and last the cream. Just before serv- 14^ Practical Recipes. ing squeeze in a teaspoonful of lemon- juice

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