Recipe - Cream Mushroom Soup

3 cup Milk
One fourth pound Mushrooms; fresh chopped
1 tablespoon Butter
1 teaspoon Flour

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.

Source: Mrs. N. S. Jones, Milan Grange, Erie County, OH

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini