Lent for me means eating meals with different types of legumes and fish and beverages like herbal teas and water infused with apple cider vinegar or fresh lemon juice. I like to make a meal out of soup served with whole grain bread and olive oil or a baked sweet potato with coconut oil on top. In 1903 a writer for the Hartford Courant suggest the observant to make soups that are “less a soup than . . . a savory ragout.”
Mushroom Soup Recipe
Ingredients
1 can mushrooms
Bay leaf
Celery
Parsley
1 cup milk
1 pound butter
Instructions
Cook one can of mushrooms in water with a bay leaf, celery and a little parsley. When tender rub through a purée stove and returned to the liquor which they were boiled. Add to this one cup of milk, bring to boiling point, then stir in 1 pound of butter and one of flour rub to a paste. When he begins to thicken, season with salt and pepper. Serve steaming hot.
The Hartford Courant, Mar 17, 1903
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