Recipes > Soup > Mushroom Soup > Mushroom Soup

Mushroom Soup


  • 1/4 pound mushrooms
  • 3 cups stock
  • 1 slice onion
  • 1 cup hot milk
  • 1/8 teaspoon pepper
  • salt
  • 2 tablespoons butter
  • 4 tablespoons flour


Wash mushrooms, chop stems, simmer with stock and onion for twenty minutes, and press through a sieve, reserving two or three whole caps; add milk, pepper, and salt if necessary; thicken with butter and flour blended together. Cut mushroom caps into bits, and add to soup.


Print recipe/article only


Better Meals for Less Money (1917).

comments powered by Disqus