Recipes > Soup > Mushroom Soup > Mushroom Cream Soup

Mushroom Cream Soup


On a good white stock foundation, for which you have used milk and a bone of veal, sprinkle in some ground rice till it thickens, stirring it well for twenty minutes. Wash and chop your mushrooms, and fry them in butter. Add the yolk of an egg and bind it. This is a delicious soup.


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Attributed to Mme. van Marcke de Lunessen.


The Belgian Cookbook (1915).

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