MUSHROOM SOUP
(French)
Three-quarters lb. of fresh mushrooms, 1 cup of water, 2 tablespoons of butter, 2 tablespoons of flour, 4 cups of scalded milk, ½ cup of cream, a few gratings of nutmeg, salt, and pepper.
Put the mushrooms in a stew-pan with 1 tablespoon of butter, a few gratings of nutmeg, salt, and pepper, and 1 cup of water; cook over a good fire 20 minutes, then pass through a coarse sieve. Cream 1 tablespoon of butter with 2 tablespoons of flour, add this to 4 cups of scalded milk. When this thickens to a thin cream, add the mushrooms; just before serving add ½ cup of cream.