Mushroom Soup
Ingredients
Directions
Prepare
Cut 2 oz. mushrooms small.
Chop 1/2 small onion fine.
Measure 1 dessertspoonful fine wheatmeal.
Add pepper and salt.
Add 1/2 oz. butter.
Add a little milk.
Make the soup
Stew mushrooms and onions together in the butter until well cooked.
Add 1/2 pint water.
Cook vegetables for 10 minutes.
Add seasoning.
Smooth the meal in a little milk.
Let soup thicken and boil up.
Serve
Serve with sippets of toast.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Mushrooms (in the method)
- Provide the main body and earthy flavour of the soup.
- Onion
- Adds savoury sweetness and aroma as it softens in the butter.
- Fine wheatmeal
- Thickens the soup as its starch swells when heated with liquid.
- Butter (in the method)
- Carries flavour and enriches the mushrooms and onions as they cook.
The step that matters
Smooth the meal in a little milk. Flour or meal added straight to hot liquid forms lumps because starch grains clump before they can disperse. Mixing it smooth in cold or cool milk first lets the grains separate, so the soup thickens evenly when it boils.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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