MUSHROOM SOUP
Take ¼ of a pound of fresh mushrooms, ¾ of a cup of small white beans, the rind of half a lemon, 1 Spanish onion in which 5 cloves have been stuck, a small piece of mace, some parsley and thyme, and, after preparing for cooking, let boil for an hour or more in 2 quarts of water; then press all but a few of the mushrooms through a wire strainer, return to the saucepan, add 2 tablespoons of butter, pepper, and salt, ½ teaspoon of soup browning, and, after cutting them in several pieces, add the reserved mushrooms and serve.