Onion and Bean Chowder (1923)

Onion and Bean Chowder
A Book of Unusual Soups
by Mary D. Chambers
2 cups minced onion
½ cup butter
1 cup baked beans
6 potatoes
1 tsp pepper
1 tsp mixed garden herbs
3 cups milk
Salt to taste
1 cup cream
Cook two cupfuls of minced onion in one half cupful of butter for thirty minutes, or until soft, keeping saucepan covered. Add one cupful of baked beans and six potatoes, pared and sliced, one teaspoonful of pepper, one of mixed garden herbs, and three cupfuls of milk. Cook until potatoes are soft, add salt to taste, and add, the last thing one cupful of thin cream. Let all heat through before serving. Six portions.

Accompaniments: Fresh, crusty, Graham rolls are the best.

Garnishes: One half to one hardcooked egg, cut in slices, add to each portion, makes this dish a well-rounded complete meal. Leaves of cress or thin slices of lemon may be used for a further garnish, and will add relish to the chowder.

Did we eat: Yes.

Would I make again: Yes.

Notes: Next time would skip the egg. Didn't seem to add anything to the soup. Also would skip the final cup of cream at the end and maybe replace with a little stock.

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