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Mushroom Soup

(Vaughan’s Vegetable Cook Book)







Get your butcher to crack for you a shank of beef. Put over it four

quarts of water. Let it boil hard for a few moments until all the scum

has risen and has been removed. Set it back on the stove now to simmer

five hours. At the end of the fourth hour add one carrot, one turnip,

one small onion, one bunch of parsley, two stalks of celery, twelve

cloves and two bay leaves. Let all these boil together one hour, then

strain and set away until the next day, when all the grease must be

skimmed off. To every quart of the stock add a quart of milk thickened

with two tablespoonfuls of flour and two tablespoonfuls of butter, one

saltspoonful of salt and a dust of pepper, add to this a half-pint of

canned mushrooms or small mushrooms stewed thoroughly in the liquor

obtained from boiling and straining the stems and parings.

Other Recipes


Mushroom Soup

3 mushrooms

2/3 cup chicken stock

1/4 slice onion

2 teaspoons butter

1 egg yolk

1 tablespoon heavy cream

1 teaspoon sauterne

Salt and pepper



Clean mushrooms, chop, and cook in one teaspoon butter five minutes.

Add stock and let simmer eight minutes. Rub through a puree strainer,

add egg yolk slightly beaten, cream, remaining butter, seasoning and

wine.

Other Recipes


Mushroom Soup

1 pint of white stock, 2 tablespoonfuls butter, 1/4 teaspoon of pepper,

and 1 teaspoon of salt, 1 tablespoonful corn starch, 1 pint of milk;

heat milk. Mix butter and corn starch to cream, and add hot milk and

then stock. Boil 1 pound of mushrooms until soft, and then strain. Have

them ready and add to the soup, letting it stand to thicken. It is

improved by a little whipped cream added before serving.









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