1 | Mushroom Soup
"Take a good quantity of mushrooms, cut off the earthy ends and wash them; stew them, with some butter, pepper, and salt, in a little good stock until tender; take them out and chop them up until 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-mushrooms and a good veal stock, adding a spoonful of cream or a little milk, as the color may require."—W. Smith.
Other mushrooms may be substituted for the ordinary Campestris above mentioned. A very good mock oyster soup may be prepared from the mushrooms Hydnum and the Agaricus ostreatus.