Mushroom Soup Recipe

Get your butcher to crack for you a shank of beef. Put over it four

quarts of water. Let it boil hard for a few moments until all the scum

has risen and has been removed. Set it back on the stove now to simmer

five hours. At the end of the fourth hour add one carrot, one turnip,

one small onion, one bunch of parsley, two stalks of celery, twelve

cloves and two bay leaves. Let all these boil together one hour, then

strain and set away until the next day, when all the grease must be

skimmed off. To every quart of the stock add a quart of milk thickened

with two tablespoonfuls of flour and two tablespoonfuls of butter, one

saltspoonful of salt and a dust of pepper, add to this a half-pint of

canned mushrooms or small mushrooms stewed thoroughly in the liquor

obtained from boiling and straining the stems and parings.