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Cream of Mushrooms

Wash and peel one quart of fresh mushrooms, put them into a quart of boiling water, and boil until tender enough to rub through a sieve; stir them in two quarts of cream soup, as follows: take two tablespoonfuls each of butter and flour, and mix until they bubble, then stir in one quart of hot milk and boiling water, a teacupful at a time. When all the water and milk have been used season with salt and pepper.