American Medium Fannie Merritt Farmer
Duchess Soup
Cook vegetables three minutes in one and one-half tablespoons butter, then add stock and mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese, and serve as soon as cheese is melted.
Ingredients
grocery- 2 slices carrot, cut in cubes
- 2 slices onion
- 2 blades mace
- ½ cup grated mild cheese
- ⅓ cup butter
- ¼ cup flour
- ⅛ teaspoon pepper
Shop Ingredients
Prices and availability vary by location. We may earn a commission from purchases.
Required Gear
kitchen
Large pot kitchen
Fine sieve * We may earn a commission from these links.
receipt_long
Instructions
- 1
No instructions provided
Recipe by Fannie Merritt Farmer from The Boston Cooking-School Cook Book , Chapter 8 (1896)