Lent Part 4, Mushroom Soup Recipe
Making soup, Courtesy of the Library of Congress
Why fast during the Lenten season? Fasting is designed to in part decrease dependence on one's flesh/human nature and improve one's spiritual sensitivity. Lent for some means fasting meat, junk food, deserts, and sugar filled soft drinks and coffee. During lent my diet transitions to center on fresh fruits and vegetables eat whole, juiced, or as a topping. 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
