Mushroom soup

Source: Henriette Schønberg Erken, Kogebog II, 1904, Tillægsdemonstration I. Sop, s. 163 (falt i det fri)

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1
Steam the mushrooms
Chop the cleaned mushrooms coarsely and sprinkle over the salt. Add 50 g butter, the pepper and the parsley, and steam over low heat for about 15 minutes.
2
Make the soup
Melt the rest of the butter and stir in the flour. Thin with the water and bring to the boil. Mix with the steamed mushrooms and simmer for 10 minutes.
3
Thicken
Thicken the soup with the egg yolk just before serving.
4
About the water
The water used for thinning should preferably have been boiled for ½ hour with vegetables such as celery, parsley roots or carrots.

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