Lyn's Recipe Collection
250g mushrooms
1 litre chicken or veal broth
1 slice of onion (?)
2 Tab butter
2 Tab flour
1 cup cream
s/p
Chop mushrooms, add to chicken broth with onion. Cook 20 mins and rub through a sieve. Re-heat.
Put butter in saucepan and add flour. When it bubbles add 2-3 cups mushroom and broth liquid.
Stir in the remainder and then add the cream and seasonings.
1 teacup pearl barley
1 onion, finely cut
2 egg yolks
mace – small piece
2 litre (2 quarts) white stock*
30g (1oz) butter
250ml (1/2 pint) milk
cinnamon quill – small piece
Wash the barley and put into a saucepan with the stock, onion and pieces of mace and cinnamon. Let all simmer for 2-3 hours, strain through a sieve and return to saucepan to boil. Add butter.
Beat yolks, add to milk: mix well, then gradually add (1 Tab at a time), sufficient of the hot soup to warm it. Pour the warmed egg & milk into the soup. Season and serve.