Cream mushroom soup

Yield: 1 servings

Measure Ingredient
3 cups Milk
¼ pounds Mushrooms; fresh - chopped
1 tablespoon Butter
1 teaspoon Flour

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

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