26 
Sours 
Onion Soup 
2 cups thinly sliced onion 1 cup water 
2 tablespoons butter Salt and pepper 
3 cups canned consomme 6 rounds of toast 
3 tablespoons grated Parmesan 
cheese 
Sauté onion in butter until soft. Add liquid and seasoning. 
Simmer slowly for half hour. Place rounds of toast about 2 inches 
in diameter in soup tureen or plates; sprinkle thickly with cheese. 
Pour hot soup over toast and serve at once. 
— 
Flavor is improved if prepared early and let stand several hours. 
Serves 6. 
Black Bean Soup 
2 cups canned black bean soup — Salt and pepper 
cups beef bouillon or stock 1 teaspoon mustard 
2 
2 tablespoons grated onion 
Simmer all together for half hour. Serve very hot with a slice 
of lemon or hard cooked egg placed carefully on top. The flavor 
of this soup is not harmed by reheating therefore it can be pre- 
pared early. Serve with corn twisters. Serves 6. 
Cream of Mushroom Soup 
1% pound mushrooms 1 teaspoon chopped savory 
4 tablespoons butter 1 cup cream 
2 tablespoons flour 1 teaspoon. salt 
2 cups milk, heated Ve teaspoon white pepper 
1 cup chicken consomme 1 teaspoon lemon juice 
Wash and chop mushrooms; sauté in butter 5 minutes. Stir in 
flour. When well blended add hot milk, consommeé, cream and 
seasonings. Cook until slightly thickened. Serve with dry melba 
toast. Serves 6. 
