Spring Soup


  • 1 quart White Stock I. or II.
  • 1 large onion, sliced thin.
  • 3 tablespoons butter.
  • ¼ baker’s small stale loaf.
  • 1 cup milk.
  • 1 cup cream.
  • 2 tablespoons flour.
  • Salt and pepper.


Cook onion fifteen minutes in one tablespoon butter; add to stock, with bread broken in pieces. Simmer one hour; rub through sieve. Add milk, and bind with remaining butter and flour cooked together; add cream, and season with salt and pepper. Serve with small pieces toasted bread.