Mushroom Soup.
- 3 lbs. of knuckle of veal, well cracked.
- 1 onion.
- Bunch of parsley.
- A slice of ham, or some ham or salt-pork bones.
- 1 can of French mushrooms.
- 1 tablespoonful of butter.
- 2 tablespoonfuls of flour.
- 2 beaten eggs.
- Pepper and salt.
- 1 cup of milk.
- 4 quarts of cold water.
Crack the bones and mince the meat, onion, and parsley. Cover with the water, and boil gently three hours, or until the stock has diminished one-half. Strain, season, boil up and skim. Add the mushrooms, drained from the can liquor, and sliced. Stew twenty minutes; put in the milk, the flour, wet up in cold water, and when it thickens, beat a cupful into the whipped eggs. Stir into this the butter, return to the soup, let it almost boil, and pour out.
To the lovers of mushrooms this is a delicious soup.