Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four tablespoonfuls of butter
- three tablespoonfuls of flour
- three cups of the well-seasoned stock
- one cup of thick cream
- a teaspoonful of salt
Directions
Use any stock made from veal, poultry or game. Stock made from turkey bones is very delicious for this soup. Melt in a sauce pan four tablespoonfuls of butter. Stir into it three tablespoonfuls of flour and half a teaspoonful of salt, gradually stir into the butter three cups of the well-seasoned stock. Boil ten minutes. Add one cup of thick cream, heat for five minutes. Serve. A few fresh mushrooms that have been cooked for five minutes, then added to the stock just before serving, gives a delicious flavor. Serve for luncheon in bouillon cups or for a dinner soup.
SUMMER SOUPS— FRUIT SOUPS. 47