Title: Cream Mushroom Soup
Categories: Soup
Yield: 1 Servings

3	c	Milk
1/4	lb	Mushrooms; fresh - chopped
1	tb	Butter
1	ts	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

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