Mushroom Soup
- 4 cups mushrooms
4 cups water
4 cups chicken stock
4 tablespoons butter
3 tablespoons flour
1 cup cream
salt and pepper
celery salt
Clean and chop mushrooms; cook in water until tender; press through a sieve. Melt butter; add flour, white stock; cook five minutes; add mushroom mixture, cream and seasonings; reheat, strain and serve.
Chicken Gumbo
- 1 chicken cut in pieces
1 cup salt pork cubes
¼ cup onion
4 quarts water
4 tablespoons flour
salt, pepper, cayenne
1 cup cream
1 quart green okra
1 tablespoon chopped red pepper
1 bay leaf, sprig of thyme
4 tablespoons butter
1 cup rice cooked
1 clove garlic
Cook salt pork in frying pan five minutes; add chicken, and sauté a golden brown. Remove chicken; add onion, garlic, okra cut in slices, and sauté one half hour. Add to chicken and cover with boiling water. Add red pepper, seasonings, and cook slowly until chicken is tender. Melt butter; add flour and cream; cook five minutes; add chicken mixture. Serve garnished with rice.
Oyster Gumbo
- ¼ cup onion
¼ cup butter
1 quart oysters
4 quarts water
1 chicken cut in pieces
1 cup cooked rice
1 tablespoon chopped red pepper
1 quart okra
2 tablespoons butter
2 tablespoons flour
salt and pepper
Melt butter, add chicken, and sauté. Remove chicken; add onion, okra, pepper. Cook ten minutes. Add to chicken and cover with boiling water. When chicken is tender, add oysters and cook until edges curl. Melt butter, add flour, and thicken soup. Serve garnished with rice.