Recipes > Soup > Duchess Soup

Duchess Soup


  • 4 cups White Stock III
  • 2 slices carrot, cut in cubes
  • 2 slices onion
  • 2 blades mace
  • 1/3 cup butter
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup grated mild cheese


Cook vegetables three minutes in one and one-half tablespoons butter, then add stock and mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese, and serve as soon as cheese is melted.


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The Boston Cooking-School Cook Book (1896).

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