Mushroom Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Break the macaroni into pieces of about three inches; wash and put into a stewpan, with two quarts of boiling water; add three teaspoonfuls of salt. Let the macaroni boil half an hour, and meanwhil...
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Ingredients
- ¼ Pound of Good Macaroni
- ¼ Pound of Fresh Mushrooms
- ½ of a Carrot and an Onion
- 3 Tablespoonfuls of Butter
- 2 Pints of Consomme, or Bouillon
- A Pint of Cream
- 2 Tablespoonfuls of Flour
- Salt
- Pepper
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