Mushroom Soup Recipe

1 pint of white stock, 2 tablespoonfuls butter, 1/4 teaspoon of pepper,

and 1 teaspoon of salt, 1 tablespoonful corn starch, 1 pint of milk;

heat milk. Mix butter and corn starch to cream, and add hot milk and

then stock. Boil 1 pound of mushrooms until soft, and then strain. Have

them ready and add to the soup, letting it stand to thicken. It is

improved by a little whipped cream added before serving.

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