Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups tomato
- 1 cup boiling water thirty minutes
- 1 cup of rich
- 2 tsp
- 1 tsp
- 2 tbs
- 1 tbs
- 1 chopped onion
- 10 mushroom soup
- 2 eggs
- salt
- pepper
Directions
2 tsp. corn starch dissolved in a little milk or water, season with salt, pepper and butter. When served, add 1 tsp. of whipped cream to each cup. Mrs. W. B. MacLean.
FRENCH SOUP. 2 tbs. butter, 1 tbs. flour, 1 chopped onion (small). Cook the above together until the flour browns, then add 2 cups tomato and cook ten minutes longer. Strain and add to lj qts. beef stock. Season with salt, pepper and celery, salt. Mrs. A. A. George.
MUSHROOM SOUP. Clean and chop Jib. mushrooms, add 1 qt. chicken stock; cook twenty minutes. Cook J cup of pearl sago in 1 cup boiling water thirty minutes, add to stock; as soon as boil- ing point is reached add 1 cup of rich, sweet cream and beaten yolks of 2 eggs. Heat up and serve.
Mrs. H. W. Gibson.