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Cream Mushroom Soup

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.



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