Spring Soup

Ingredients

• 1 quart White Stock I or II
• 1 large onion thinly sliced
• 3 tablespoons butter
• ½ cup stale baker’s bread
• 1 cup milk
• 1 cup cream
• 2 tablespoons flour
• Salt and pepper

Steps

1. 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.

More recipes with broth or stock, onion, butter, bread, milk, cream or flour

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.