Duchess Soup

4 cups White Stock III

1/3 cup butter

2 slices carrot, cut in cubes

1/4 cup flour 2 slices onion

1 teaspoon salt 2 blades mace

1/8 teaspoon pepper 1/2 cup grated mild cheese

2 cups scalded milk

Cook vegetables three minutes in one and one-half tablespoons butter, then add stock and mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese, and serve as soon as cheese is melted.

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