Читать книгу The Golden Age Cook Book - Dwight Henrietta Latham - Страница 53

Wash one pound of mushrooms, skin and stem them. Put the skins and stems in a saucepan with a cup of boiling water and boil ten minutes, strain and add to this water the mushroom flaps chopped very fine, and cook until tender, then press through a fine sieve. Melt two large heaping tablespoonfuls of butter in a saucepan, and stir into it two heaping tablespoonfuls of flour, and when smooth add a quart of rich milk, a whole clove of garlic, salt and pepper to taste. When it boils and thickens add the mushroom stock, let it boil up once, remove the clove of garlic, turn the soup into the tureen and serve.