2 tablespoons Sauterne
Chop mushrooms, add to White Stock with onion, cook twenty minutes, and rub through a sieve. Reheat, bind with butter and flour cooked together, then add cream and salt and pepper to taste. Just before serving add wine.
Cream of Watercress Soup
2 cups White Stock I, II or III
2 bunches watercress
3 tablespoons butter
2 tablespoons flour
½ cup milk
Yolk 1 egg
Salt