Cream Of Mushrooms Recipe

Wash one pound of mushrooms, skin and stem them. Put the skins and stems

in a saucepan with a cup of boiling water and boil ten minutes, strain

and add to this water the mushroom flaps chopped very fine, and cook

until tender, then press through a fine sieve. Melt two large heaping

tablespoonfuls of butter in a saucepan, and stir into it two heaping

tablespoonfuls of flour, and when smooth add a quart of rich milk, a

whole clove of garlic, salt and pepper to taste. When it boils and

thickens add the mushroom stock, let it boil up once, remove the clove

of garlic, turn the soup into the tureen and serve.

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