Cream Mushroom Soupsoups/stews 3 cup milk 1/4 lb mushrooms; fresh - chopped 1 tablespoon butter 1 teaspoon flour Cook mushrooms in double boiler with enough water to cover well, for 20 minutes. Add milk and thicken with flour and butter rubbed smooth and dissolved in a little of the hot milk before adding to soup. Season and boil to cook flour. Add spoonful whipped cream in each serving. Source: Mrs. N. S. Jones, Milan Grange, Erie County, OH |
