The 1901 Cookbook Archive
No. 2319 — Fresh Mushroom Soup
English historical translation of Molokhovets recipe No. 2319 from the 1901 Russian cookbook, retaining original methods and measures.
Lightly fry one and a half soup plates of cleaned fresh mushrooms with green onion in oil. Add nine glasses water, boil and skim.
Add salt, one parsley root, celery root, carrot, two or three bay leaves, five to seven peppercorns and one or two onions fried separately in one or two spoons vegetable oil.
When mushrooms are almost tender, add sliced potatoes, cook through, then thicken with a spoonful flour diluted in water. Bring to a boil and serve with chopped herbs.
Original source: Read Russian recipe No. 2319. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.