Mushroom Soup

Ingredients

• 4 cups mushrooms (approx. 400g)
• 4 cups water (960ml)
• 4 cups chicken stock (960ml)
• 4 tablespoons butter (56g)
• 3 tablespoons flour
• 1 cup cream (240ml)
• salt and pepper
• celery salt

Method

1. Clean and chop mushrooms; cook in water until tender; press through a sieve.
2. Melt butter; add flour, white stock; cook five minutes; add mushroom mixture, cream and seasonings; reheat, strain and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard