Ingredients
- 3 c Milk
- 1/4 lb Mushrooms, fresh, chopped
- 1 tb Butter
- 1 ts Flour
Directions
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.
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Submitted 6/13/05.
Source: Mrs. N. S. Jones, Milan Grange, Erie County, OH
Submitted By: Marlen
matchlessm@aol.com
CREAM MUSHROOM SOUP