Recipe: Mushroom Soup

  • ¼ pound mushrooms 1/8 teaspoon pepper
  • 3 cups stock Salt
  • 1 slice onion 2 tablespoons butter
  • 1 cup hot milk 4 tablespoons flour

Wash mushrooms, chop stems, simmer with stock and onion for twenty minutes, and press through a sieve,reserving two or three whole caps; add milk, pepper, and salt if necessary; thicken with butter and flour blended together. Cut mushroom caps into bits, and add to SOUP.

Better Meals for Less Money, by Mary Green (Year 1909)