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Mushroom Soup (Take a good quantity)

Take a good quantity of mushrooms, cut off the earthy end and pick and wash them; stew them with some butter, pepper and salt, in a little good stock till tender; take them out and chop them up quite small; prepare a good stock as for any other soup, and add it to the mushrooms and the liquor they have been stewed in; boil all together and serve; if white soup be desired, use the white button mushroom, and a good veal stock, adding one-half cup of whipped cream just before serving.