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📝 Description
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🥘 Ingredients
1 small carrot, a small faggot of sweet herbs, including parsley, 1 onion, 5 or 6 mushrooms (when obtainable), 1 bay-leaf, 6 cloves, 1 blade of mace, 2 oz. of butter, 1 glass of sherry, 1-1/2 pint of white stock, No. 107, thickening of butter and flour, the juice of half a lemon.
👨🍳 Method
Cut up the onion and carrot into small rings, and put them into a stewpan with the herbs, mushrooms, bay-leaf, cloves, and mace; add the butter, and simmer the whole very gently over a slow fire until the onion is quite tender. Pour in the stock and sherry, and stew slowly for 1 hour, when strain it off into a clean saucepan. Now make a thickening of butter and flour, put it to the sauce, stir it over the fire until perfectly smooth and mellow, add the lemon-juice, give one boil, when it will be ready for table.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage soup recipe from Mrs. Beeton this week, and I was delighted to find that it was the perfect antidote to a chilly evening. The combination of carrots, onions, and mushrooms created a savory base that was incredibly comforting. I found that the bay leaf, cloves, and mace added a depth of flavor that was surprisingly modern, despite the recipe's age. What truly surprised me was how well the sherry integrated into the soup. It didn't overpower the other ingredients but rather added a subtle warmth that complemented the lemon juice beautifully. This soup is perfect for anyone seeking comfort on a weeknight, or indeed a weekend. The rich, hearty flavors remind me of a warm hug on a cold day. The process was simple and straightforward, making it an easy addition to my weeknight dinner routine.
