Mushroom Soup
A dish that gets its character from mushrooms and white stock iii.
contains dairycontains eggscontains meat
Ingredients
US
Metric
- ½ lb. mushrooms
- 4 cups White Stock III
- ¼ cup pearl sago
- 1 cup boiling water
- 1 cup heavy cream
- Yolks 2 eggs
- Salt and pepper
Make it lactose-friendly
- 1 cup heavy cream → lactose-free heavy cream or full-fat coconut cream
Steps
- Clean and chop mushrooms, and add to stock. Cook twenty minutes and rub through a sieve. Cook sago in boiling water thirty minutes, add to stock, and as soon as boiling-point is reached, season with salt and pepper; then add cream and yolks of eggs.
Nutrition (estimated, per serving)
| Calories | 241 |
|---|---|
| Protein | 29.1 g |
| Fat | 11.4 g |
| Carbs | 4.5 g |
| Fiber | 0.6 g |
| Sodium | 414 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States