The soup and sauce book

by Elizabeth Douglas

Mushroom Soup

1 lb. fresh small mushrooms
1 pint rich milk or cream
1 pint consommé
1 table-spoon flour
1 table-spoon butter

Set aside twelve mushrooms. Cut them in half. Cook separately. Chop the rest into small pieces and fry in the butter, adding a table-spoonful of flour and mixing until perfectly smooth. Put in a stew-pan and add the scalded milk or cream, and the boiling consommé. Simmer for quarter of an hour. Season. Rub through a sieve. Strain through muslin. Heat again very gently. Add the cooked mushrooms, and do not allow it to boil.