Reference > Farmer's Cookbook > SOUPS > Spring Soup
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CONTENTS · BIBLIOGRAPHIC RECORD

Spring Soup

1 quart White Stock I or II
1 cup milk
1 large onion thinly sliced
1 cup cream
3 tablespoons butter
2 tablespoons flour
1/2 cup stale baker’s bread
Salt and pepper

Cook onion fifteen minutes in one tablespoon butter; add to stock, with bread broken in pieces. Simmer one hour; rub through sieve. Add milk, and bind with remaining butter and flour cooked together; add cream, and season.


CONTENTS · BIBLIOGRAPHIC RECORD
  Farina Soup Duchess Soup  
 
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