Heat the consommé. Scald the cream. Mix together. Season with salt and pepper. Add the chestnuts. Stir until well mixed, but do not allow the soup to boil. Just before serving cut up the ten chestnuts into small pieces and add to the soup.
Green Pea Soup
1 quart water
1 lb. shin of beef
1 quart young green peas
1 table-spoon flour
1 sprig of mint
Wash and boil the empty pea-pods, with a piece of mint, in a quart of salted water for an hour. Skim. Strain off the pods. Add them to the meat (cut in small pieces) in a sauce-pan. Simmer gently for an hour-and-a-half. Strain off the stock. Season. Add the shelled peas to it. Boil gently for twenty minutes. Add the flour mixed smooth with a little of the stock, and the parsley. Boil for ten minutes.
Mushroom Soup
1 lb. fresh small mushrooms
1 pint rich milk or cream
1 pint consommé
1 table-spoon flour
1 table-spoon butter
Set aside twelve mushrooms. Cut them in half. Cook separately. Chop the rest into small pieces and fry in the butter, adding a table-spoonful of flour and mixing until perfectly smooth. Put in a stew-pan and add the scalded milk or cream, and the boiling consommé. Simmer for quarter of an hour. Season. Rub through a sieve. Strain through muslin. Heat again very gently. Add the cooked mushrooms, and do not allow it to boil.
Polish Soup
1 beet-root
2 onions
1 quart brown stock
1 glass red wine
1 cup thick cream
Cut up the beet-root and onions in small pieces. Put them in a sauce-pan, and pour over them the stock, which should be very rich and of a good dark colour. Bring to a boil and simmer for an hour-and-a-half. Put through a tammy. Put back on the fire, add the wine. Season with salt, pepper and cayenne. Heat well, but do not allow it to boil. Just before serving add the cream, which should be scalded. Or the cream may be served separately, in which case it should be cold.