Reference > Farmer's Cookbook > SOUPS > Duchess Soup
  Spring Soup Potage à la Reine  
CONTENTS · BIBLIOGRAPHIC RECORD

Duchess Soup

4 cups White Stock III
1/3 cup butter
2 slices carrot, cut in cubes
1/4 cup flour
2 slices onion
1 teaspoon salt
2 blades mace
1/8 teaspoon pepper
1/2 cup grated mild cheese
2 cups scalded milk

Cook vegetables three minutes in one and one-half tablespoons butter, then add stock and mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese, and serve as soon as cheese is melted.


CONTENTS · BIBLIOGRAPHIC RECORD
  Spring Soup Potage à la Reine  
 
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