Onion Cream Soup Recipe

• 6 large onions
• 1 quart of mutton stock
• 2 teaspoons of butter rubbed to a paste with equal amount of flour.
• 1 pint of milk
• Salt, white pepper to taste
• 1 teaspoon minced parsley

1. Slice onions into mutton stock and simmer for an hour.
2. Rub through a colander, return to the heat, and thicken with butter and flour mixture.
3. Heat a pint of milk to the boiling point, and stir it into the soup.
4. Season with salt, white pepper, and a teaspoon of minced parsley.

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