My Great Recipes Collection

Great Recipes From the Past

Soups & Stews

Cross Country Cream of Mushroom Soup

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This recipe for Cream of Mushroom Soup is from Cross Country Cookery.

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Cream of Mushroom Soup

Course Soup

Ingredients

  • 1 lb mushrooms thinly sliced
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/4 teaspoon white pepper
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 3/4 lb small shrimp
  • 3 tablespoon sherry
  • 1 teaspoon dill minced

Instructions

  1. Saute mushrooms in butter 5 min.  

  2.  Sift flour and salt over mushrooms. Reduce heat to low. Cook and stir 3 min. 
  3. Then add chicken broth. Heat. Add cream, stirring. Bring soup to simmer over moderately low heat. Cook 10 min.
  4. If you like shrimp in it, add them now, along with sherry and dill. Simmer 3 min or until shrimp turns pink.
  5. Garnish with minced parsley. Serves 6-8.

Creole Gumbo

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This dish is a combination of French, Spanish, Anglo-Saxon, and Chickasaw Indian herbs. Chicken can be substituted for seafoods. Serve over rice. When ready to serve, stir in a dash of gumbo-file powder into gumbo mix.

*May substitute 1 12oz can of tomatoes for tomato sauce.

From Cross Country Cookery

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Creole Gumbo

Course Soup
Cuisine Creole

Ingredients

  • 3 tablespoon ham drippings or fat
  • 1 tablespoon lemon juice
  • 2 1/2 cup okra chopped
  • 2 large onion chopped
  • 2 clove garlic minced
  • 1 8 oz can tomato sauce
  • 1 large green pepper chopped
  • 1 cup crab meat
  • 1 teaspoon thyme
  • 2 tablespoon flour
  • 1/2 pint oysters with liquid
  • 4 cup water
  • 3 tablespoon ham diced
  • 2 bay leaves
  • 1 teaspoon parsley chopped
  • 1 teaspon salt
  • 1/4 teaspoon tabasco
  • 1 dash cayenne
  • pepper to taste
  • 1 teaspoon worcestershire
  • 1 lb shrimp cleaned

Instructions

  1. Sprinkle okra with flour and brown lightly in hamdrippings.  


  2. Saute onion, green pepper, and garlic 3-4 min. Combine other ingredients and mix well.

  3. Cook slowly 3-4 hours. Shrimp may be added towards the end of the cooking.