Reference > Farmer's Cookbook > SOUPS > Cream of Mushroom Soup
  Mushroom Soup Cream of Watercress Soup  
CONTENTS · BIBLIOGRAPHIC RECORD

Cream of Mushroom Soup

1/2 lb. mushrooms
1/4 cup flour
4 cups White Stock III
1 cup cream
1 slice onion
Salt
1/4 cup butter
Pepper
2 tablespoons Sauterne

Chop mushrooms, add to White Stock with onion, cook twenty minutes, and rub through a sieve. Reheat, bind with butter and flour cooked together, then add cream and salt and pepper to taste. Just before serving add wine.


CONTENTS · BIBLIOGRAPHIC RECORD
  Mushroom Soup Cream of Watercress Soup  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors