Duchess Soup

Preparation info

  • Difficulty

    Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 4 cups White Stock III.
  • 2 slices carrot, cut in cubes.
  • 2 slices onion.
  • 2 blades mace.
  • cup butter.
  • ¼ cup flour.
  • 1 teaspoon salt.
  • teaspoon pepper.
  • ½ cup grated mild cheese.

Method

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.