- 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)