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Cream of Chestnut Soup

2 cups mashed chestnuts 4 tablespoons butter 4 tablespoons flour 6 cups milk 1 1/2 teaspoons salt Prepare the chestnuts by immersing in boiling water, and cooking for ten minutes. Remove them from the hot water a few at a time, and with a sharp paring knife quickly remove both skins. Mash them through a colander. Make of the remaining ingredients a white sauce. Add the mashed chestnuts. Reheat, and serve.