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Cream of Mushroom Soup

1/2 lb Fresh mushrooms
2 sm Slices onion; chopped
1 qt Milk
1 c Evaporated milk
1 ts Salt
2 tb Butter


Wash mushrooms quickly in cold water. Drain, trim off ends of stems and any blemishes. Chop fine. Place mushrooms and onion in top of double boiler, add milk, and cook over boiling water, stirring occasionally until mushrooms are tender (about 45 minutes). Add evaporated milk and salt, and stir in butter. Serve piping hot. 5 servings




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