Recipes > Soup > Mushroom Soup > Cream of Mushroom Soup

Cream of Mushroom Soup


  • 1/2 pound mushrooms
  • 1 slice onion
  • 3 cups chicken stock or 3 cups water in which carrots have been cooked, or 3 cups hot water in which 3 chicken bouillon cubes have been dissolved
  • 4 tablespoons butter or margarine
  • 4 tablespoons flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 cups scalded milk


Chop stems from mushrooms, add skins from mushrooms, onion and chicken stock. Simmer 20 minutes and strain. Melt butter or margarine, add flour mixed with salt and pepper. Add the strained stock and stir until soup boils. Add scalded milk, and when soup again boils, serve in bouillon cups.


Print recipe/article only


For Luncheon and Supper Guests (1923).

comments powered by Disqus