Title: Cream Mushroom Soup
Categories: Soups/stews
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

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