Mushroom Soup
14 pound mushrooms (or skin
2 tablespoons flour and stems of 2 pound)
1 teaspoon salt
2 tablespoons butter
1 pint milk
Brush, wash and skin the mushrooms. Put the skins to simmer in a little water. Cut the mushroom caps and stems into very small pieces; add one pint of water and simmer until tender. Make a sauce of the fat, flour, salt and milk and add the water in which the mushroom caps, stems and skin were cooked. The soup is more delicious if the diced caps and stems are added.