Mushroom Cream Soup from 1932
This recipe makes a very rich,
creamy soup and was the winner
of a weekly recipe contest
sponsored by the San Jose News
newspaper in 1932.
1 cup mushrooms, cooked, finely chopped
2 small onions, chopped fine
2 cups chicken broth
3 tablespoons flour
3 tablespoons butter
1 teaspoon salt
1/2 teaspoon sugar
pepper to taste
4 cups milk
1 cup cream
paprika as finishing garnish
Put mushrooms, onions and broth in pan
and let simmer until onions are cooked.
Blend flour, butter, salt, sugar and
pepper together, in double boiler;
add milk slowly, stirring constantly;
when thickened add rest of ingredients
and let cook (do not boil), stirring
occasionally for 15 minutes.
When ready to serve, sprinkle paprika,
as a garnish, on each dish.
Serves 12
Source: San Jose News, Friday, Mar 4, 1932