Mushroom Soup Recipe 3

• ¼ pound mushrooms (or skin and stems of½ pound)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt
• 1 pint milk
• 1 pint water plus enough to simmer mushrooms

1. Brush, wash, and skin the mushrooms.
2. Put the skins to simmer in a little water.
3. Cut the mushroom caps and stems into very small pieces; add one pint of water and simmer until tender.
4. Make a sauce of the fat, flour, salt, and milk and add the water in which the mushroom caps, stems, and skin were cooked.
5. The soup is more delicious if the diced caps and stems are added.

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