Yield: 1 servings
|¼ pounds||Mushrooms; fresh - chopped|
Cook mushrooms in double boiler with enough water to cover well, for 20 minutes. Add milk and thicken with flour and butter rubbed smooth and dissolved in a little of the hot milk before adding to soup.
Season and boil to cook flour. Add spoonful whipped cream in each serving. Source: Mrs. N. S. Jones, Milan Grange, Erie County, OH