Cream of Mushroom Soup
Chop
Stems from ½ pound mushrooms, add
Skins from mushrooms
1 slice onion and
3 cups chicken stock or 3 cups water in which carrots have been cooked, or 3 cups hot water in which 3 chicken bouillon cubes have been dissolved.
Simmer 20 minutes and strain. Melt
4 tablespoons butter or margarine, add
4 tablespoons flour mixed with
1 ½ teaspoons salt and
¼ teaspoon pepper.
Add the strained stock and stir until soup boils. Add
2 cups scalded milk, and when soup again boils, serve in bouillon cups.
This may be served at another meal if preferred.