Mushroom Soup

Potage aux Champignons

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 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 and Pepper to Taste


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 meanwhile make a sauce. Put the butter and flour in a small stewpan and beat to a cream. Then add the chopped onion, carrot and pepper, and remaining salt and Broth, and heat slowly. When the sauce begins to boil, set it back where it will only simmer, for about twenty minutes. At the end of that time, add the cream and then strain the sauce. Pour the water from the macaroni, and in its place put the sauce and Mushrooms; cook for five minutes, and serve hot.

The Creole housekeeper never uses any but a silver spoon in cooking fresh Mushrooms. If the spoon is darkened, the Mushrooms are not good. This is an infallible test in using fresh Mushrooms.